Enjoy our vegan recipe Greek Salad with Crispy Breaded Feta by feastr. Ideal to lose weight. Balanced and very tasty.
|Calories||3453 kJ (825 kcal)|
cutting board, plate, salad spinner, Spoon, chef's knife, fork, non-stick frying pan, spatula, bowl
Cut the lettuce into bite-size pieces, cut the onion into strips, halve the tomatoes and add everything to a bowl.
Halve the olives, chop the parsley coarsely and add both into the bowl.
Whisk agave syrup, balsamic vinegar, olive oil, mustard until you get a smooth dressing. Season with salt and pepper.
Cut the feta into approx. ½ in thick strips.
Prepare the egg substitute according to the package instructions.
Put the flour and breadcrumbs onto two separate plates. Place plates in front of you side by side. Arrange in the following order: flour, egg-substitute, breadcrumbs.
One at a time, dredge the feta strips in flour until the surface is covered. Dip into the egg-substitute mixture to coat. Allow the excess to drip off for a few seconds, then roll in the breadcrumbs until coated.
Heat the canola oil in a non-stick frying pan over medium heat and fry the feta strips until golden brown.
Drizzle the dressing over the salad, toss lightly until coated evenly. Serve with the breaded feta strips.
Enjoy your meal!