KALE TEMPEH SAUTÉ SALAD
Yield: #4-6 side salads/ servings
1 Large bunch of Dinosaur Kale
1 Package Tempeh Strips cut into pieces
1 Tbs olive oil
1 Cup Baby Spinach
1 1/2 Cups Sweet Cherry Tomatoes (about 20) slice in half
1/4 Cup Veganaise Mayo
1 tsp Dijon Mustard
1/4 tsp sea salt
1 tsp Lemon Juice
2 tsp Agave Nectar or maple syrup
Freshly Ground Black Pepper
1 tsp of cayenne pepper (optional)
Direction: Wash and dry kale. Using kitchen shears (or a knife) remove and discard the center stem from each leaf of the kale. Preheat a large skillet to medium heat. Add tempeh and cook until semi crispy, then set aside. Add Kale & 2 tablespoons of water to the heated skillet and sauté for 3- 5 mins with lid on.
Make dressing and set aside. When the kale has turned a bright green color place in a large bowl add spinach tomatoes, tempeh & dressing and toss & serve.