Asian Cobb-Style Salad

Ingredients

• 1  tablespoon canola oil
• 1  8-ounce package tempeh (fermented soybean cake), cut into bite-size strips
• 1 1/2  cups snow pea pods, tips and strings removed
• 2  cups shredded fresh spinach
• 2  cups shredded napa cabbage
• 2  cups shredded red cabbage
• 3  green onions, bias-sliced
• 2  tablespoons canola oil
• 2  tablespoons rice vinegar
• 1  teaspoon finely snipped fresh mint
• 1  teaspoon honey
• 1/2  teaspoon grated 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.