Sensational Summer Salad Recipe

Name: Sensational Summer Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Salad; 3 1/2 pounds tempeh, cut into 3/4 inch cubes; 6 tablespoons olive oil; 17 1/2 tablespoons balsamic vinegar; 1 cup tamari; 3 tablespoons garlic, minced; 3 tablespoons mirin; 2 teaspoons red pepper flakes; 2 sprigs fresh thyme; ½ cups yellow squash; 10 cups brocolli; 10 cups cauliflower; 8 cups carros; 5 cups sweet red bell peppers; 3 cups green beans, trimmed; 1 1/2 eggplants, cut into 3/4 inch cubes; 2-3 tablespoons olive oil; 1/2 teaspoon salt; 1 teaspoon black pepper; 2 cups red onions, thinly sliced; 24 cups spinach; ½ cups mesclun greens; 1 1/2 cups sunflower seeds; The Vinaigrette; 3/4 cup olive oil; 2/3 cup lemon juice; 1/2 cup orange juice; 1/3 cup packed Ruby Red Basil, chopped finely (Keep any flowers from the basil to garnish); 1 1/2 tablespoons garlic, minced; 1 1/2 teaspoons black pepper

Servings: persons

For the Salad
3 1/2 pounds tempeh, cut into 3/4 inch cubes
6 tablespoons olive oil
17 1/2 tablespoons balsamic vinegar
1 cup tamari
3 tablespoons garlic, minced
3 tablespoons mirin
2 teaspoons red pepper flakes
2 sprigs fresh thyme
½ cups yellow squash
10 cups brocolli
10 cups cauliflower
8 cups carros
5 cups sweet red bell peppers
3 cups green beans, trimmed
1 1/2 eggplants, cut into 3/4 inch cubes
2-3 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon black pepper
2 cups red onions, thinly sliced
24 cups spinach
½ cups mesclun greens
1 1/2 cups sunflower seeds
The Vinaigrette
3/4 cup olive oil
2/3 cup lemon juice
1/2 cup orange juice
1/3 cup packed Ruby Red Basil, chopped finely (Keep any flowers from the basil to garnish)
1 1/2 tablespoons garlic, minced
1 1/2 teaspoons black pepper

1
Mix the olive oil, balsamic vinegar, tamari, garlic, mirin, and red pepper flakes together for a marinade for the tempeh. Put tempeh in a large baking pan. Pour marinade over, stir well and let marinate at least a couple hours, if not overnight.
2
Bake tempeh at 350 degrees, covered, stirring at least once, about 20 minutes, or until the liquid has been absorbed, but the tempeh is still moist and juicy. Transfer to a new pan and let cool.
3
Blanch yellow squash, broccoli, cauliflower, carrots, red bell peppers and green beans. Let cool.
4
Toss eggplant with olive oil on a baking sheet. Sprinkle with salt and pepper and roast at 400 degrees until tender. Transfer to a new pan and let cool.
5
To prepare vinaigrette, whisk all ingredients well.
6
Mix cooled blanched vegetables with the eggplant and the thinly sliced red onions. Toss with the vinaigrette.
7
Mix spinach and mesclun greens together.
8
To serve, place about 3 cups greens on a large plate. Top with 3/4 cups of tempeh chunks and about 3 cups vegetable mixture. Sprinkle with 2 tablespoons of sunflower seeds. Garnish with a basil flower.

2033

kcal

Calories

164

Fat

114

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 30 ingredients. The key ingredients include: For the Salad, 3 1/2 pounds tempeh, cut into 3/4 inch cubes, 6 tablespoons olive oil, 17 1/2 tablespoons balsamic vinegar, and more.

Yes, Sensational Summer 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.

Sensational Summer Salad

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