Recipe by 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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1 (8 ounce) package
tempeh, cut into 1/2 inch squares
ranch salad dressing
dried dill weed
1 (15.5 ounce) can
garbanzo beans, drained and rinsed
red bell pepper, finely chopped
celery, finely chopped
red onion, finely chopped
shredded romaine lettuce
crumbled blue cheese
salt, or to taste
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 make this again.
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 definitely make this again.
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 more lettuce for I was left with a lot of filling when I was finished. Otherwise a great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Tempeh and Blue Cheese Salad
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 221
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