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.