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Asian Cobb-Style Salad

Makes: 4 servings
Serving size: 2 cup
Start to Finish 30 mins
Asian Cobb-Style Salad
Ingredients
  • 1  tablespoon  canola oil
  • 1 8  ounce package  tempeh (fermented soybean cake), cut into bite-size strips
  • 1 1/2  cups  snow pea pods, tips and strings removed
  • 2  cups  shredded fresh spinach
  • 2  cups  shredded napa cabbage
  • 2  cups  shredded red cabbage
  • 3  green onions, bias-sliced
  • 2  tablespoons  canola oil
  • 2  tablespoons  rice vinegar
  • 1  teaspoon  finely snipped fresh mint
  • 1  teaspoon  honey
  • 1/2  teaspoon  grated fresh ginger
Directions

1. Heat 1 tablespoon canola oil in a large skillet over medium-high heat. Add tempeh; cook for 3 to 5 minutes or until golden and edges slightly crisp, gently stirring occasionally. Remove from heat. Cool.

2. Cut peas diagonally in half. On a platter, arrange peas, spinach, napa cabbage, red cabbage, green onions, and tempeh.

3. For dressing, in a screw-top jar, combine 2 tablespoons canola oil, the rice vinegar, mint, honey, and ginger. Cover and shake well. Drizzle dressing over salad.

Nutrition Facts (Asian Cobb-Style Salad)
  • Servings Per Recipe 4,
  • cal. (kcal) 243,
  • Fat, total (g) 17,
  • chol. (mg) 0,
  • sat. fat (g) 2,
  • carb. (g) 14,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 5,
  • fiber (g) 2,
  • sugar (g) 5,
  • pro. (g) 13,
  • vit. A (IU) 2235,
  • vit. C (mg) 50,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 97,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 33,
  • Potassium (mg) 574,
  • calcium (mg) 141,
  • iron (mg) 3,
  • Vegetables () 2,
  • Medium-Fat Meat () 2,
  • Fat () 2,
  • Carb Choice () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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