Mixed Greens Salad with Tempeh Croutons and Tahini Mint Dressing

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April 22, 2014

I think the biggest problem with salad is getting into a "salad slump". Eating the same salad with the same dressing day after day. It's bland. It's boring. It's really just sad. I think the major problem with people who say they don't like salad is that they know how to make a good salad.

There are a few rules to making a good salad.

Pick fresh green lettuce. Not just one type of lettuce. Go for several different types. There are so many different types to choose from. Here are just a few notable mentions: Romaine, Mustard Greens, Spinach, Swiss Chard, Turnip Greens, Arugula, Kale, Frisee, Endive, Escarole, Radicchio.
Take care of your greens. Once you have picked which lettuce to use wash it but do this gently. If you go about this to vigorously the leaves will wilt.
Make sure you dry your lettuce. If you leave too much excess water on your greens. The dressing will be diluted and it won't be able to cling well enough to the leaves. Invest in a good salad spinner. This is the one I use and like:OXO Good Grips Salad Spinner.
Add some nice crunchy vegetables. The more crunch to the salad the more it will feel like a good meal. Some of my favorite vegetables to add are Bell peppers, red onion, Tomatoes, Carrots (diced or grated for a different texture), cucumber, avocado ( I know it's actually a fruit!), Broccoli, Radishes, Olives, and Sugar Snap Peas.
Add Fruit (if you like). I've never been a big fan of fruit but thought I should mention for those who enjoy it. Most people like Pomegranate, Mandarins, Grapefruit, Cranberries, Apple, Apricots, etc. on their salads. I'm not convinced but if you know a good recipe that you think will change my mind, I'm all ears.
Make your own homemade salad dressing. Nothing is worse than making a beautiful salad and then covering it in a store-bought salt and sugar filled salad dressing. Do it yourself. You'll know exactly what you are putting into your body and you can make it according to your own taste. You'll save money and calories. Your options are endless with homemade salad dressing. Don't just limit yourself to what you can buy off the shelf.
Top with some extra crunch. Croutons, Tempeh Croutons, Nuts and Seeds (my favorite are pumpkin seeds), or Sprouts.

It's really not too hard to make a good salad and your options, as with salad dressings, are endless.

Now for one of my favorite salads.

Mixed Greens Salad with Tempeh Croutons

and Tahini Mint Dressing

makes 2 large or 4 smaller Salads

Ingredients:

Salad
- 4 cups Mixed Greens
- ¾ small Red Onion (sliced) - other ¼ used for salad dressing
- ½ Avocado (diced)
- 1 Red Bell Pepper (diced)
Tempeh Croutons
- 4 ounces Tempeh (diced)
- 1 teaspoon Olive Oil
- Pinch of:
  - Salt
  - Pepper
  - Cumin
  - Paprika
  - Cayenne Pepper (optional)
Tahini Mint Dressing
- 8 fresh Mint Leaves
- 3 tablespoons Tahini
- 3 tablespoons Lemon Juice
- 2 teaspoons Olive Oil
- 1 teaspoon Maple Syrup or ½ teaspoon Agave
- 4 tablespoons Water
- 2 small Garlic Cloves
- ¼ small Red Onion
- 1 teaspoon Paprika
- ¾ teaspoon Salt

Directions:

Wash mint leaves and add to food processor along with all other ingredients listed for salad dressing. Blend until smooth.
Wash and dry greens and divide between two bowls or plates. Top with red onion slices, diced avocado, and diced bell pepper. Set aside.
Dice tempeh into ½'' to 1'' cubes.
Heat olive oil in fry pan over med-high heat. Fry tempeh for 2-4 minutes until browned adding a bit more olive oil if needed.
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Remove from heat and toss in spices.
Add tempehcroutons to salad.
Drizzle Salad with Tahini Mint Dressing and enjoy!

Notes: 1) Tahini salad dressing is an acquired taste. Tahini tastes very earthy and if that is not something you enjoy I suggest trying theMaple Dijon Dressingwith this salad. However, this tahini dressing does grow on you. Give it a try and see! 2) Tempeh soaks up olive oil like a sponge. If you add a bit of salt to the olive oil before adding the tempeh it can help prevent the tempeh from burning. Instead of having to add more olive oil you can also use a tiny bit of water.EXTRA EXTRA: These Tempeh Croutons are good enough to eat as a snack. Skip the salad and eat them alone :)

Mixed Greens Salad with Tempeh Croutons and Tahini Mint Dressing

makes 2 large or 4 smaller Salads

CourseGluten free, Salad, Vegan

Author Vanessa @VeganFamilyRecipes.com

Ingredients

Salad:

4cupsMixed Greens
¾small Red Onionsliced - other ¼ used for salad dressing
½Avocadodiced
1Red Bell Pepperdiced

Tempeh Croutons:

4ouncesTempehdiced
1teaspoonOlive Oil

Pinch of:

Salt
Pepper
Cumin
Paprika
Cayenne Pepperoptional

Tahini Mint Dressing:

8fresh Mint Leaves
3tablespoonsTahini
3tablespoonsLemon Juice
2teaspoonsOlive Oil
1teaspoonMaple Syrup or ½ teaspoon Agave
4tablespoonsWater
2small Garlic Cloves
¼small Red Onion
1teaspoonPaprika
¾teaspoonSalt

Instructions

Wash mint leaves and add to food processor along with all other ingredients listed for salad dressing. Blend until smooth.
Wash and dry greens and divide between two bowls or plates. Top with red onion slices, diced avocado, and diced bell pepper. Set aside.
Dice tempeh into ½'' to 1'' cubes.
Heat olive oil in fry pan over med-high heat. Fry tempeh for 2-4 minutes until browned adding a bit more olive oil if needed.
Remove from heat and toss in spices.
Add tempehcroutons to salad.
Drizzle Salad with Tahini Mint Dressing and enjoy!

Recipe Notes

1) Tahini salad dressing is an acquired taste. Tahini tastes very earthy and if that is not something you enjoy I suggest trying the Maple Dijon Dressing with this salad. However, this tahini dressing does grow on you. Give it a try and see!2) Tempeh soaks up olive oil like a sponge. If you add a bit of salt to the olive oil before adding the tempeh it can help prevent the tempeh from burning. Instead of having to add more olive oil you can also use a tiny bit of water.