Notes: For this recipe, I used a fairly mild and creamy Gorgonzola so as not to overpower the rest of the flavors in this dish. If you want to make this vegan, omit the cheese and it will still be a tasty and unique addition to your table. You will likely have more tempeh than you need for this salad, but the strips are delightful to snack on just on their own, so I opted to fry up the whole package.
Precisely because this is such a unique and flavourful salad, this is my submission this month to No Croutons Required. For the November edition I have asked for soups or salads that would grace your holiday table. A kind reminder that it not too late yet to submit your lovely recipes.
|Lentil Salad with Tempeh, Dried Cherries, Spinach and Gorgonzola|
|Recipe by Lisa Turner|
Published on November 18, 2012
Rich, filling and flavorful lentil salad dressed with fried marinated tempeh, dried cherries, fresh spinach and creamy Gorgonzola cheese
Print this recipe
More tempeh based recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Tempeh Stuffed Mushroom Tapas
Thai Tempeh Patties with a Red Chili Dipping Sauce
Oseng Oseng Tempe
Tempeh Breakfast Hash-Up
On the top of the reading stack: Dakshin: Vegetarian Cuisine from South India by Chandra Padmanabhan
Audio Accompaniment: Lux by the master of sound, Brian Eno