Total Steps
3
Ingredients
11
Tools Needed
4
Ingredients
- freshly-ground black pepper(optional)
- salt(optional)
- 1 cup nonfat croutons
- 8 cup chopped or torn romaine lettuce
- 1 tablespoon Dijon mustard
- 1 cup pitted Greek or kalamata olives, minced
- 1 teaspoon fresh lemon juice
- 2 cloves garlic, pressed
- 1 tablespoon fresh lemon juice
- 1 teaspoon soy sauce
- 4 ounce soy tempeh
Instructions
1
Step 1
10 minutes
Cut tempeh into small chunks. Steam over simmering water.
2
Step 2
5-7 minutes
Lightly coat a large nonstick skillet with cooking spray. Heat the skillet over high heat, and add tempeh pieces. Cook over high heat until golden and crisp, 5 to 7 minutes. Drizzle soy sauce over tempeh, and cook for 1 minute. Remove from heat, and let cool.
3
Step 3
In a small bowl, combine garlic, lemon juice, 1 tablespoon plus 1 teaspoon water, minced olives, and Dijon mustard. Toss lettuce, croutons, and tempeh in a large bowl with the dressing. Sprinkle with salt and freshly ground pepper, and serve.
Tools & Equipment
pot for steaming
large nonstick skillet
small bowl
large bowl