Hoff's Autumn Sourdough Salad

Hoff's Autumn Sourdough Salad

Yields: 2 generous dinner salads
meat-free, dairy-free, egg-free, soy-free

Ingredients:

• 2 slices Sourdough Bread
• 2 cups Shredded Lettuce
• 1/2 cup Roasted Chickpeas
• 1 small Apple (chopped) or Mandarin Orange Slices
• 3 Baby Cucumbers (sliced)
• Cherry Tomatoes (halved)
• Avocado (sliced)
• Sliced Black Olives (drained)
• Red Onion (sliced)
• Pomegranate Arils
• Imitation Bacon Bits
• Dried Cranberries
• Pumpkin Seeds

Dressing:

• Mustard/Honey Mustard
• Maple Syrup
• Pinch of Salt

 Directions:

1. Air-fry Chickpeas at 400 degrees for 10 minutes
2. Toast Sourdough, tear into pieces
3. Mix equal parts Mustard & Maple Syrup to create a dressing
4. Divide Lettuce between two bowls, toss each with some dressing just to coat
5. Assemble remainder of salad with desired amount of ingredients and finish with remaining dressing