Beyond Tender Salad Recipe
100% plant-based breaded tenders, cucumber, lettuce, tomatoes, carrots, green peppers, onions, mushrooms, Ranch
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Ingredients
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Salad & Vegetables
Plant-Based Breaded Tenders
Ranch Dressing (plant-based)
Finishing & Optional
Method
Plant-Based Breaded Tenders
Cook tenders
Preheat oven to 425°F (220°C) if baking (or preheat an air fryer to 400°F/200°C). Place the plant-based breaded tenders on a baking sheet lined with parchment or in the air fryer basket in a single layer. Lightly brush or spray each tender with the 1 tablespoon of oil to promote crisping. Bake for 12–18 minutes (time will vary by brand and thickness) until golden brown and crisp, flipping once halfway through. If using air fryer, cook 8–12 minutes, flipping once, until outside is crisp and internal temp per package instructions is reached. Remove from oven/air fryer and let rest 2–3 minutes, then slice each tender into 3–4 strips for salad.
Ranch Dressing (plant-based)
Make dressing
In a small bowl or jar combine 1/2 cup vegan mayonnaise and 1/4 cup unsweetened non-dairy milk. Whisk in 1 tsp apple cider vinegar and 1 tsp lemon juice. Stir in 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/2 tsp dried chives, 1/4 tsp salt, and 1/8 tsp black pepper. Taste and adjust seasoning or thickness: add a tablespoon more non-dairy milk to thin, or more mayo to thicken. Chill in fridge while preparing salad to let flavors meld.
Salad Assembly
Prepare vegetables
While the tenders cook, rinse and dry the lettuce and place into a large mixing bowl. Slice the cucumber into thin rounds or half-moons to make approximately 1 cup. Halve the cherry tomatoes. Peel and julienne or shred the carrot to make about 1 cup. Thinly slice the green bell pepper and red onion. Clean and thinly slice mushrooms. Add all prepared vegetables to the bowl with the lettuce and toss gently to combine so vegetables are evenly distributed.
Assemble salad
Divide the mixed salad among 4 plates or bowls (about 1 cup lettuce + vegetables per serving depending on appetite). Arrange the sliced, warm plant-based tenders on top of the salads (about 2 tender pieces per serving if using 8 total). Drizzle 2–3 tablespoons of the prepared ranch dressing over each salad, or serve dressing on the side. Garnish with chopped fresh parsley or extra chives and serve lemon wedges alongside for an optional squeeze of brightness.