tempeh waldorf salad

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* Exported from MasterCook *

 

Tempeh Waldorf Salad

 

Recipe By :2000-07-26 Nettie Cronish: Vegetarian Pantry

Serving Size : 6 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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2 tbsp. Olive oil

8 oz. Tempeh -- cut into 1/2 inch

1 cup coarsely chopped fresh fennel

2 celery stalks -- finely chopped

1 cup seedless grapes -- halved

1 orange -- peeled and sectioned

2 tart apples; unpeeled -- cut into 1 inch chunks

1/2 cup dried cranberries

2 cups spinach leaves -- washed

1/2 cup tamari roasted almonds

DRESSING:

1/2 cup yogurt

1 garlic clove -- minced

1/2 cup fresh orange juice

1 tsp Dijon mustard

1/2 tsp. Grated orange peel

 

1. In a large non-stick skillet over med/high heat, heat oil. Cook tempeh 8

minutes until reddish brown on all sides. Drain on paper towel.

 

2. In a large bowl, combine tempeh, fennel, celery, grapes, orange, apples and

cranberries.

 

3. For dressing, in separate bowl, whisk together yogurt, garlic, orange juice

mustard and orange peel. Pour over vegetables and toss to coat. Line platter

with spinach leaves and place salad on top. Sprinkle with almonds.

 

 

Recipe adapted from p 84, Waldorf Salad with Tempeh Croutons in New Vegetarian

Basics by Nettie Cronish

 

Source:

" http://www.dishcookingstudio.com/ "

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Per Serving (excluding unknown items): 265 Calories; 15g Fat (46.3% calories

from fat); 12g Protein; 26g Carbohydrate; 4g Dietary Fiber; 3mg Cholesterol;

54mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 Fruit; 0

Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 26546 0 0 0 3545 0 0 900018 0 0 0 0 0 0

 

 

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