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Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 4 (2 cup) servings
- Calories243
- Total Fat (g)17
- Saturated Fat (g)2
- Monounsaturated Fat (g)8
- Polyunsaturated Fat (g)5
- Sodium (mg)33
- Carbohydrate (g)14
- Total Sugar (g)5
- Fiber (g)2
- Protein (g)13
- Vitamin C (DV%)85
- Calcium (DV%)14
- Iron (DV%)17
- Vegetables (d.e.)2
- Medium-fat Meat (d.e.)1.5
- Fat (d.e.)2
*Percent Daily Values are base on a 2,000 calorie diet
Asian Cobb-Style Salad
Makes:
4 (2 cup) servings
Start to Finish: 30 minutes
Ingredients
- 1 tablespooncanola oil
- 1 8-ounce packagetempeh (fermented soybean cake), cut into bite-size strips
- 1 1/2 cupssnow pea pods, tips and strings removed
- 2 cupsshredded fresh spinach
- 2 cupsshredded napa cabbage
- 2 cupsshredded red cabbage
- 3 green onions, bias-sliced
- 2 tablespoonscanola oil
- 2 tablespoonsrice vinegar
- 1 teaspoonfinely snipped fresh mint
- 1 teaspoonhoney
- 1/2 teaspoongrated fresh ginger
Directions
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.
Cut peas diagonally in half. On a platter, arrange peas, spinach, napa cabbage, red cabbage, green onions, and tempeh.
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.
