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
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.
Meanwhile, in large salad bowl, combine spinach, onion rings, mushrooms and scallion. Set aside.
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.
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.
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.
- Calories: 170
- Carbohydrate Content: 9 g
- Fat Content: 12 g
- Fiber Content: 2 g
- Protein Content: 7 g
- Saturated Fat Content: 1 g
- Sodium Content: 181 mg