Chopped Vegetable Salad Recipe

Name: Chopped Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup fresh carrot juice; 1/2 cup extra-firm tofu, drained; 1 tsp. low-sodium tamari or soy sauce; 2 tsp. tahini; 1 Tbs. plus 1 tsp. rice wine vinegar; 1 tsp. dark sesame oil; 2 Tbs. grated carrots; 1 tsp. olive oil; 1/2 cup diced tempeh bacon (about 2 strips); 4 cups chopped or julienned romaine lettuce; 1/2 cup diced tomato; 1/2 cup diced ripe avocado; 1/2 cup canned chickpeas, rinsed and drained; 1/2 cup seeded, diced cucumber; 1/2 cup sliced Belgian endive

Servings: persons

1/2 cup fresh carrot juice
1/2 cup extra-firm tofu, drained
1 tsp. low-sodium tamari or soy sauce
2 tsp. tahini
1 Tbs. plus 1 tsp. rice wine vinegar
1 tsp. dark sesame oil
2 Tbs. grated carrots
1 tsp. olive oil
1/2 cup diced tempeh bacon (about 2 strips)
4 cups chopped or julienned romaine lettuce
1/2 cup diced tomato
1/2 cup diced ripe avocado
1/2 cup canned chickpeas, rinsed and drained
1/2 cup seeded, diced cucumber
1/2 cup sliced Belgian endive

1
Make Vinaigrette: In food processor or blender, combine carrot juice, tofu, tamari, tahini, vinegar and oil and process until blended.
2
Transfer to bowl and stir in grated carrots.
3
Cover and chill until ready to serve.
4
Lightly coat small, nonstick pan with cooking spray.
5
Add diced bacon and cook, stirring often, until browned, 2 to 3 minutes.
6
Transfer tempeh to plate.
7
In large bowl, combine lettuce, tomato, avocado, chickpeas, cucumber, endive and 1/2 cup dressing.
8
Toss to mix.
9
Season with salt and freshly ground pepper to taste.
10
Sprinkle with tempeh bacon and serve.

279

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup fresh carrot juice, 1/2 cup extra-firm tofu, drained, 1 tsp. low-sodium tamari or soy sauce, 2 tsp. tahini, and more.

Yes, Chopped Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chopped Vegetable Salad

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