Kaleidoscope Salad with Marinated Tempeh



This is a very colorful and satisfying main meal that will keep you energized for hours.

2 bunches kale (stemmed, chopped, massaged)
4 ounces marinated chilled tempeh (use your favorite marinade or one of ours: Tea Smoked Barbeque Sauce or this Tempeh Marinade)
4 carrots, cut into sticks, blanched and rinsed with cold water
16 fingerling potatoes, boiled
2 Roma tomatoes, diced
8 ounces cooked peas
1/2 cup Seed Caesar Dressing

All ingredients should be chilled.

For 2 Large, Main Meal Salads:
Toss kale with about 1/4 cup – 1/3 cup of dressing and mound (1/2 each) in center of 2 large plates. Evenly distribute veggies around the mound of Kale Salad in smaller mounds like numbers on a clock. Place equal sized portions of tempeh on top of each mound of kale salad. Drizzle all with remaining dressing.

Four (4) smaller first course salads can be made with 1/4 each of the above ingredients.

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