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Nutrition Facts
Nutrition facts per serving:
- Calories 243
- Protein(gm)13
- Carbohydrate(gm)14
- Fat, total(gm)17
- Saturated fat(gm)2
- Monosaturated fat(gm)8
- Polyunsaturated fat(gm)5
- Dietary Fiber, total(gm)2
- Sugar, total(gm)5
- Vitamin A(IU)2235
- Vitamin C(mg)50
- Thiamin(mg)0
- Riboflavin(mg)0
- Niacin(mg)2
- Pyridoxine (Vit. B6)(mg)0
- Folate(µg)97
- Cobalamin (Vit. B12)(µg)0
- Sodium(mg)33
- Potassium(mg)574
- Calcium(DV %)141
- Iron(DV %)3
- Vegetables()2
- Medium-Fat Meat()2
- Fat()2
*Percent Daily Values are base on a 2,000 calorie diet
Asian Cobb-Style Salad
Makes:
4
servings
Serving size:
2 cup
Start to Finish:
30 mins
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.
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