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Tempeh and Blue Cheese Salad

La Panadera

"If you like blue cheese, but never tried tempeh, you will never miss the chicken in this salad recipe."
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50 m servings 394 cals
Original recipe yields 5 servings

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  1. Place tempeh in a steamer over 1 inch of boiling water, and cover. Steam for 20 minutes, then remove, and pat dry. When tempeh has finished steaming, heat vegetable oil in a skillet over medium-high heat. Add tempeh, and cook until browned, about 5 minutes. Drain on a paper towel-lined plate and allow to cool.
  2. Whisk together ranch dressing, milk, garlic, dill, and salt in a large bowl. Add the cooled tempeh, drained garbanzo beans, bell pepper, celery, red onion, and romaine lettuce. Toss until the salad has been well coated in the dressing. Gently fold in the blue cheese, then season to taste with salt.

Nutrition Facts

Per Serving: 394 calories; 24.6 g fat; 29.3 g carbohydrates; 16.4 g protein; 15 mg cholesterol; 784 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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A wonderful vegetarian main-course salad and a great cross-over dish for meat eaters. I scaled it to one and the only thing I changed was using more oil to brown the tempeh. I will definately ...

This is an excellent recipe. Great way to use the tempeh. The only thing I would change next time is to add less beans and onion and add more lettuce. Everything else exactly the same! Will ...

This was a great salad! Even my meat-eating husband enjoyed it and said I should make it again! Next time I will cut back on the garbanzo beans, as I thought there was too much and I will add ...