Greek Salad With “Meatballs”

SERVES

4

PREP TIME

15 minutes

INGREDIENTS

plant based protein

1 Package Pure Farmland Plant-Based Meatballs (Homestyle)
1 large bunch (about 10 oz.) kale leaves, finely chopped
1 pint cherry or grape tomatoes, halved
1/2 red onion, thinly sliced
Vinaigrette




DIRECTIONS

Heat oven to 375°F. Place blant-based meatballs on an aluminum foil-lined baking sheet coated lightly with nonstick cooking spray. Bake for 15 minutes; gently turn meatballs over and bake an additional 8 to 10 minutes until internal temperature reaches at least 175°F.

Toss all ingredients together with desired amount of dressing until evenly mixed. Serve immediately.

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