Tempeh and Blue Cheese Salad
- 1 (8 ounce) package tempeh, cut into 1/2 inch squares
- 1 tablespoon vegetable oil
- 1/2 cup ranch salad dressing
- 1 tablespoon milk
- 2 cloves garlic, minced
- 1/2 teaspoon dried dill weed
- 1 (15.5 ounce) can garbanzo beans, drained and rinsed
- 1 small red bell pepper, finely chopped
- 1 stalk celery, finely chopped
- 1/2 small red onion, finely chopped
- 8 ounces shredded romaine lettuce
- 2 ounces crumbled blue cheese
- 1/4 teaspoon salt, or to taste
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Celery (1 stalk)
- Dill weed, dried (1/2 teaspoon)
- Garbanzo beans (1 (15.5 ounce) can)
- Garlic (2 cloves)
- Red bell pepper, small (1)
- Red onion, small (1/2)
- Romaine lettuce (8 ounces)
- Tempeh (1 (8 ounce) package)
- Condiments
- Ranch salad dressing (1/2 cup)
- Cooking & Baking
- Salt (1/4 teaspoon)
- Vegetable oil (1 tablespoon)
- Dairy
- Blue cheese (2 ounces)
- Milk (1 tablespoon)
Preparation
Read recipe preparation on allrecipes.com
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Published January 26, 2009 (4 years ago).
1 person saved this recipe.
