This salad makes a great meal and is a wonderful alternative to chicken or tuna. Serve with a vinaigrette or stuffed into a toasted piece of pita bread.
1 lb. Tempeh, steamed
4 Tbsp. Vegannaise or any type of egg less mayonnaise
4 Tbsp. Dijon or Honey mustard
½ Of an onion
Pinch of salt
1 tsp. Fresh garlic
1 Tbsp. Spike seasoning
Dash of salt and pepper
4 oz Fresh spinach leaves
4 oz Green leaf lettuce or any type of spicy lettuce
1 Cup Shredded carrots
½ Cup Finely chopped celery
½ Cup chopped bean sprouts
3 or 4 cherry tomatoes (if desired)
Cut tempeh into bite-size chunk and steam in a regular or bamboo steamer basket for 10-15 minutes. Set aside and allow to cool.
Chop spinach and other lettuces into thin strips or bite sizes. Shred carrots and put on top of lettuce. Chop up celery, bean sprouts and tomatoes and add to salad.
Dice up onion and garlic and mix that with the vegannaise, mustard and spices and stir in the cooled tempeh. Top the salad with this mixture. Delicious with our without salad dressing. Enjoy!