Vegan BLT Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Head Lacinato Kale (aka Tuscan or Dinosaur Kale)*1 Package Lightelife Organic Smoky Tempeh Strips**2 Tbs Peanut Oil, divided1 to 1 1/2 Cups Baby Spinach, Packed1 to 1 1/2 Cups Sweet Cherry Tomatoes (about 25)Dressing1/4 Cup Vegenaise Mayo1 tsp Dijon Mustard1/4 tsp Salt1 tsp Lemon Juice2 tsp Agave NectarFreshly Ground Black Pepper
Wash and dry kale. Using kitchen shears (or a knife, or your fingers), remove and discard the center stem from each leaf. I find scissors makes the job quick and easy.
Stack the kale leaves on top of each other and slice into thin strips with a sharp knife or cut with kitchen shears.
Place the cut kale into a large bowl. Whisk the dressing together and toss with the kale until evenly coated. If you are using regular lettuce, keep the dressing separate until just before serving. Cover with plastic wrap and refrigerate for at least 30 minutes, longer is no problem.
Meanwhile, prepare the “bacon.” Slice the tempeh strips into thin, small pieces, and pan-fry in 1 Tbs peanut oil for about 5 minutes, or until golden brown and crisp on the edges. Drain on a paper towel and set aside
Next, add another tablespoon of peanut oil to the same pan you cooked the bacon in (don’t wash it out!). Cook the tomatoes with 1/4 tsp salt for 3 minutes over high heat, or until beginning to soften and the juices are starting to come out. Remove to a bowl, with juices, and set aside.
Assembling the salad
Once you are ready to serve the salad, chop up the baby spinach and toss it with the kale, making sure everything is now covered in dressing. If you are using regular lettuce, mix in the dressing now. Add 3/4 of the bacon and the tomatoes and toss again. Plate, topping the salad with the rest of the bacon and some freshly cracked black pepper. Serve.
Serving Size: Makes about 6 salads.
Number of Servings: 6
Recipe submitted by SparkPeople user SUPERSLACKER87.
Stack the kale leaves on top of each other and slice into thin strips with a sharp knife or cut with kitchen shears.
Place the cut kale into a large bowl. Whisk the dressing together and toss with the kale until evenly coated. If you are using regular lettuce, keep the dressing separate until just before serving. Cover with plastic wrap and refrigerate for at least 30 minutes, longer is no problem.
Meanwhile, prepare the “bacon.” Slice the tempeh strips into thin, small pieces, and pan-fry in 1 Tbs peanut oil for about 5 minutes, or until golden brown and crisp on the edges. Drain on a paper towel and set aside
Next, add another tablespoon of peanut oil to the same pan you cooked the bacon in (don’t wash it out!). Cook the tomatoes with 1/4 tsp salt for 3 minutes over high heat, or until beginning to soften and the juices are starting to come out. Remove to a bowl, with juices, and set aside.
Assembling the salad
Once you are ready to serve the salad, chop up the baby spinach and toss it with the kale, making sure everything is now covered in dressing. If you are using regular lettuce, mix in the dressing now. Add 3/4 of the bacon and the tomatoes and toss again. Plate, topping the salad with the rest of the bacon and some freshly cracked black pepper. Serve.
Serving Size: Makes about 6 salads.
Number of Servings: 6
Recipe submitted by SparkPeople user SUPERSLACKER87.
Nutritional Info Amount Per Serving
- Calories: 206.6
- Total Fat: 12.0 g
- Cholesterol: 0.0 mg
- Sodium: 444.6 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 4.1 g
- Protein: 6.6 g
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