Spinach Mushroom Salad

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* Exported from MasterCook *

 

Spinach Mushroom Salad

 

Recipe By :Soyfood Recipes for the American Table - White Wave

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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8 ounces White Wave soy rice tempeh

1 pound fresh spinach -- well washed, stems discarded

1 small head Boston lettuce

2 tablespoons oil

Dressing

juice of 1 lemon

1/4 cup olive oil

2 teaspoons brown rice syrup

1/2 teaspoon salt

1/2 teaspoon oregano

1/4 teaspoon dry mustard

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1 small red onion -- thinly sliced and separated into rings

1/4 pound mushrooms -- thinly sliced

1 clove garlic -- cut in half

 

Steam the tempeh for 20 minutes; set aside to cool. Tear up the spinach and

lettuce leaves, and set aside.

 

Dice the tempeh into small pieces, and fry in the 2 tablespoons oil. Rub a

salad bowl withthe cut garlic, then combine the lemon juice, 1/4 cup olive oil,

rice syrup, salt, oregano, and dry mustard to make a dressing. Combine the

lettuce and tempeh with the sliced onions and mushrooms in the salad bowl, and

toss gently with the dressing. Serve at once.

 

Note: The halved garlic clove SHOULD be the fifth ingredient listed, not the

last.

 

Description:

" A classic salad, high in protein with the addition of tempeh. "

 

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Per serving: 156 Calories (kcal); 14g Total Fat; (76% calories from fat); 3g

Protein; 7g Carbohydrate; 0mg Cholesterol; 240mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0