This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Ultimate Chocolate Dessert See the easy way to make a rich, creamy, no-bake chocolate dessert. »
- - Valentine’s Day Recipes Tasty treats for the lips you love. »
- - Top Healthy Recipes Keep flavor high, calories low. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

Tempeh and Blue Cheese Salad

By: La Panadera

"If you like blue cheese, but never tried tempeh, you will never miss the chicken in this salad recipe."

Rate/Review | Read Reviews (3)

163 Saves

Prep Time:
20 Min

Cook Time:
20 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 5 servings

Ingredients

1 (8 ounce) package tempeh, cut into 1/2 inch squares
1 tablespoon vegetable oil
1/2 cup ranch salad dressing
1 tablespoon milk
2 cloves garlic, minced
1/2 teaspoon dried dill weed
1 (15.5 ounce) can garbanzo beans, drained and rinsed
1 small red bell pepper, finely chopped
1 stalk celery, finely chopped
1/2 small red onion, finely chopped
8 ounces shredded romaine lettuce
2 ounces crumbled blue cheese
1/4 teaspoon salt, or to taste

Directions

Place tempeh in a steamer over 1 inch of boiling water, and cover. Steam for 20 minutes, then remove, and pat dry. When tempeh has finished steaming, heat vegetable oil in a skillet over medium-high heat. Add tempeh, and cook until browned, about 5 minutes. Drain on a paper towel-lined plate and allow to cool.
Whisk together ranch dressing, milk, garlic, dill, and salt in a large bowl. Add the cooled tempeh, drained garbanzo beans, bell pepper, celery, red onion, and romaine lettuce. Toss until the salad has been well coated in the dressing. Gently fold in the blue cheese, then season to taste with salt.