Ingredients
- 2 pounds 8 ounces penne pasta, cooked
- 25 each (4 pounds) Gardenburger Original Veggie Patties
DRESSING:
- 1 cup 2 tablespoons (9 ounces) canola oil
- 1 cup 1 tablespoon (4 1/2 ounces) apple cider vinegar
- 1/3 cup (2 2/3 fl. ounces) honey
- 3/4 teaspoon yellow curry powder
- 3/4 teaspoon white pepper
- 3/4 teaspoon salt
- 3 each (1 pound 4 ounces) fresh red apple, such as Gala, diced
- 3 each (1 pound 4 ounces) fresh Granny Smith apple, diced
MEAL:
- 4 1/2 cups (1 pound) celery, sliced on a bias
- 1 1/2 cups (8 ounces) raisins
- 1 1/2 cup (6 ounces) sunflower seeds, dry roasted, unsalted
- 2 pounds 8 ounces fresh mixed greens, washed
Recipe Directions
1. Preheat oven to 400° F.2. Prepare 1 lb. 4 oz. uncooked penne pasta according to package directions, drain, chill to 41˚ F, and store refrigerated until use.
3. Place Original Gardenburger® patties on a parchment-lined sheet pan and bake in a 400° F oven for 10-15 minutes or until the internal temperature reads 135° F. Hold hot at 135˚ F or above until service in a hot holding unit.
4. Meanwhile, place the canola oil, apple cider vinegar, honey, yellow curry powder, white pepper, and salt in a blender. Blend for 1 minute. Pour dressing into large mixing bowl.
5. Dice apples and immediately place in dressing to prevent browning.
6. Add celery, raisins, sunflower seeds, and chilled cooked penne to apples. Stir to evenly distribute dressing.
7. For each serving, place 1 packed cup (1 ½ oz.) of greens on tray. Top with 1 cup of the apple salad mixture. Slice 1 Original Gardenburger® in half; turn burger 90 degrees and slice into strips or alternatively cut into triangles. Place Gardenburger® strips on top or to the side of the apple salad. Alternately, place the Original Gardenburger® strips/triangles on the hot tray portion to be added to the salad in the patient’s room.
