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