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Nutrition Facts

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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
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Asian Cobb-Style Salad

Makes: 4 (2 cup) servings
Start to Finish: 30 minutes
 

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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.

Asian Cobb-Style Salad


 
 
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