Asian Cobb-Style Salad

    START TO FINISH: 30 minutes MAKES 4 servings

    1 tablespoon canola oil

    1 8-ounce package tempeh (fermented soybean cake), cut into bite-size strips

    11⁄2 cups snow pea pods, tips and strings removed

    2 cups shredded fresh spinach

    2 cups shredded napa cabbage

    2 cups shredded red cabbage

    3 tablespoons bias-sliced green onions

    2 tablespoons canola oil

    2 tablespoons rice vinegar

    1 teaspoon finely snipped fresh mint

    1 teaspoon honey

    1⁄2 teaspoon grated fresh ginger

    1 In a large skillet heat the 1 tablespoon canola oil over medium-high heat. Add tempeh. Cook for 3 to 5 minutes or until golden and edges are slightly crisp, gently stirring occasionally. Remove from heat; cool.

    2 Meanwhile, cut peas diagonally in half. On a platter arrange peas, spinach, napa cabbage, red cabbage, green onions, and tempeh.

    3 For dressing, in a screw-top jar combine the 2 tablespoons canola oil, the rice vinegar, mint, honey, and ginger. Cover and shake well. Drizzle dressing over salad.

    PER SERVING: 243 cal., 17 g total fat (2 g sat. fat), 0 mg chol., 33 mg sodium, 14 g carb., 2 g fiber, 13 g pro.


    A little goes a long way. Toss a salad with dressing instead of pouring it on top to distribute the dressing better.