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Curried Tempeh Salad

Ingredients

1 8 oz. package of Tempeh
1 stalk celery
2 Tbsp (packed) seedless raisins, soaked and drained
2 Tbsp slivered almonds
*Dressing:
2 Tbsp Major Grey’s chutney
2 Tbsp low fat mayo
1 Tbsp white wine vinegar
1/2 Tbsp lemon juice
1 tsp dried cilantro
1/2 tsp garlic powder
1/4 tsp curry powder
1/8 tsp crushed red pepper flakes
Dash of salt

Directions
Cut the tempeh into small cubes, about 1/2″ thick and place into a bowl. Dice the celery into small pieces and add into the bowl, along with the raisins and almonds. In another bowl, combine all of the ingredients for the dressing and whisk with a fork until well incorporated. Pour the dressing over the contents of the other bowl and stir together well. Let sit for (at least) an hour in the refrigerator before serving to allow the flavors to marry together.

Makes 4 servings
Serving Size: ~1/3 cup

Nutrition
Calories 219
Fat 9g
Saturated Fat 0.8g
Cholesterol 0mg
Sodium 273.6mg
Potassium 247.5mg
Carbohydrate 21.6g
Fiber 7.1g
Sugar 10.8g (*6 g is added sugar from chutney, the rest is naturally occurring)
Protein 12.8g

Modified from www.meandthemountains.com

 

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