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Tempeh And Vegetable Salad

Nutrition per serving    (USDA % daily values)
CAL
366
FAT
82%
CHOL
0%
SOD
54%

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Ingredients for 4 servings

1 clove garlic, finely chopped

1 red bell pepper, cored, seeded and chopped

1 ear corn, kernels removed

2 green onions, finely chopped

1 1/2 teaspoons sweet white miso

1 teaspoon ginger juice

2 cups sunflower sprouts, roughly chopped

1 tablespoon lemon juice

1 (8-ounce) package tempeh, cut into cubes

1/4 cup pumpkin seeds

3 tablespoons plus 1/2 teaspoon tamari

3 tablespoons sesame oil

2 cups baby spinach

1/4 cup tahini

1 tablespoon brown rice syrup

2 teaspoons canola oil

1/2 teaspoon red pepper flakes (optional)

3 tablespoons balsamic vinegar

1/2 teaspoon Dijon mustard

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