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Spinach Salad with Crisped Tempeh

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Spinach Salad with Crisped Tempeh

4 Servings

 

Crunchy pan-sauteed tempeh replaces bacon in this

satisfying salad with its traditional sharp, warm

dressing. To save time, wash and dry spinach a day

ahead and store in an airtight plastic bag.

Refrigerate the leftover flavored oil and use in green

salads or drizzled over boiled potatoes and other

vegetables.

 

4 thin slices red onion, separated into rings

2 large button mushrooms, thinly sliced

1 large scallion (white and light green parts), thinly

sliced

1 Tbs. peanut oil

4 oz. tempeh, chopped

3 Tbs. red wine vinegar

1 tsp. fresh lemon juice

1/4 tsp. salt

1/4 tsp. freshly ground pepper

8 oz. fresh spinach, stemmed, rinsed well, dried and

coarsely torn (8 cups)

1/2 cup vegetable oil

3 medium cloves garlic, halved lengthwise

1 tsp. dried oregano

1. In small saucepan, combine vegetable oil and

garlic. Bring to a simmer over medium heat (oil should

bubble gently) and cook until garlic is tender but not

browned, 8 to 10 minutes. Remove from heat. Stir in

oregano and let stand 30 minutes to blend flavors.

 

2. Meanwhile, in large salad bowl, combine spinach,

onion rings, mushrooms and scallion. Set aside.

 

3. In medium skillet, heat peanut oil over medium-high

heat. Add tempeh and cook, stirring often and shaking

pan, until lightly browned and crisp, 7 to 10 minutes.

 

 

4. While tempeh is cooking, strain flavored oil

through fine sieve; set aside. Transfer cooked garlic

to cutting board. Holding blade of large, heavy knife

parallel to board, smear garlic over board, then chop

to a paste.

 

5. Transfer cooked tempeh to bowl. In same warm

skillet, combine 2 tablespoons reserved flavored oil,

garlic paste, vinegar, lemon juice, salt and pepper.

Bring to a simmer, then pour over salad. Add crisped

tempeh, toss well and serve.

 

PER serving: 170 CAL; 7 G PROT; 12 G TOTAL FAT (1 SAT.

FAT); 9 G CARB.; 0 MG CHOL; 181 MG SOD.; 2 G FIBER

 

 

 

 

 

=====

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Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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