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Warm Spinach Salad With Grilled Tempeh

19 originals, 5 faves, 1 list
4 faves
Photo: Clean Life Creative

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Ingredients for 4 servings

8 oz Pack Grain tempeh Trader Joe's

2-3 handfulls of Organic baby spinach

1/2lb half a bag of Organic brussels sprouts

1/8 Cup dried cranberries

1/8 Cup almond slivers

balsamic vinaigrette

Preparation

1.

Cook your tempeh how ever you so desire. I just chopped up some and threw it in a pan with some olive oil and a little salt and pepper. In another pan I did the same with my brussels sprouts. Cook the sprouts for like 15 mins on medium heat until brown’d up and nice looking. Toss in a handfull of dried cranberries and almond slices in with the sprouts and let cook for 5 more minute or so. In a large salad bowl goes your spinach. When the tempeh and brussels sprouts are ready throw them in with the spinach and mix all around. I added some nice balsamic and gave it a final toss. It came out looking like this and within about 60 seconds was gone like the wind. This salad definitely needs something to bring it all together. I chose the balsamic and it was great. But you could try goat cheese, maybe some kind of fruit, anything really…the world is YOURS.

View instructions at
Clean Life Creative

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