About the Recipe
Ingredients
Salad
1 Head Lacinato Kale (aka Tuscan or Dinosaur Kale)*
1 Package Lightelife Organic Smoky Tempeh Strips**
2 tsp olive oil, divided
1 to 1 1/2 Cups Baby Spinach, Packed
1 to 1 1/2 Cups Sweet Cherry Tomatoes (about 25)
Dressing
1/4 Cup Vegenaise Mayo
1 tsp Dijon Mustard
1/4 tsp Salt
1 tsp Lemon Juice
2 tsp Agave Nectar or maple syrup or for sugar free us a fruit infused vinegar.
Freshly Ground Black Pepper
You can also use regular lettuce if you like, just make sure not to add the dressing until just before serving.
Sub baked tofu, another mock bacon.
Preparation
Wash and dry kale. Using kitchen shears (or a knife, or your fingers), remove and discard the center stem from each leaf. I find scissors makes the job quick and easy:
Stack the kale leaves on top of each other and slice into thin strips with a sharp knife:
Place the cut kale into a large bowl. Whisk the dressing together and toss with the kale until evenly coated. If you are using regular lettuce, keep the dressing separate until just before serving. Cover with plastic wrap and refrigerate for at least 30 minutes, longer is no problem.
Meanwhile, prepare the “bacon.” Slice the tempeh strips into thin, small pieces, and pan-fry in 1 tsp oil or about 5 minutes, or until golden brown and crisp on the edges. Drain on a paper towel and set aside:
Next, add another tsp oil to the same pan you cooked the bacon in (don’t wash it out!). Cook the tomatoes with 1/4 tsp salt for 3 minutes over high heat, or until beginning to soften and the juices are starting to come out. Remove to a bowl, with juices, and set aside.
Assembling the salad
Once you are ready to serve the salad, chop up the baby spinach and toss it with the kale, making sure everything is now covered in dressing. If you are using regular lettuce, mix in the dressing now. Add 3/4 of the bacon and the tomatoes and toss again. Plate, topping the salad with the rest of the bacon and some freshly cracked black pepper. Serve.