Try this vegetarian spin on the Waldorf Salad!
Makes: 6 servings
Ingredients:
2 tbsp extra virgin olive oil
8 oz tempeh, cut into ½ inch cubes
1 cup coarsely chopped fennel
2 stalks celery finely chopped
1 cup red seedless grapes, halved
1 oranges, peeled and sectioned
2 tart apples, unpeeled, cut into 1-inch chunks
½ cup dried cranberries
2 cups spinach leaves, washed
½ cup tamari roasted almonds
Dressing:
½ cup yogurt
1 clove garlic, minced
½ cup fresh orange juice (juice of 2 oranges)
1 tsp Dijon Mustard
½ tsp organic grated orange zest
Method:
1. In a large skillet over medium high heat, heat oil. Cook tempeh for 8 minutes, until reddish brown on all sides. Drain.
2. In a large bowl, combine tempeh, fennel, celery, grapes, orange, apples, and cranberries
3. For the dressing: in a separate bowl, whisk together the yogurt, garlic, orange juice, mustard, and orange zest. Pour over vegetables and toss until coated. Line platter with spinach leaves and place salad on top. Sprinkle with almonds.
