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I usually keep a box of
vegetarian burgers in my freezer in case I need an emergency lunch. This is not something I can force on my
husband unless he's somehow convinced he's getting meat, but it's a reliable
lunch for me on days when there's nothing else except rancher food in the
fridge. Today I discovered a great way
to turn what's usually a sandwich into a delicious salad. As always, keep your mind open for variations
and the contents of your own refrigerator.

Vegetarian Chicken Salad

• 1 frozen "chicken"
  parmesan patty
• Handful washed lettuce
• 1/2 cucumber, peeled &
  sliced
• Handful mixed pitted olives
• 1/4 cup chopped onion
  (spring, red, whatever)
• 1/2 avocado, chopped

Dressing:

• 1/4 lemon
• 1 tablespoon olive oil
• Salt & pepper

Cook patty according to
instructions, but usually 1 minute in microwave is all it takes. Tear lettuce and put in salad bowl. Add cucumber, olives, onion and avocado. Sprinkle dressing ingredients over and
toss. Slice patty into strips and serve,
hot, on top of salad.