12 ounces spinach, baby
1 each red onion, thinly sliced
2 teaspoons cornstarch
1 tablespoon water
1 tablespoon olive oil
1 each shallot, minced
1 each garlic clove, minced
1 each portobello mushroom
1/4 cup red wine vinegar
1/4 cup soy milk
1 tablespoon sugar
8 ounces tempeh bacon, cooked and chopped**
**We like to use Fakin Bacon, by Lightlife. It is already cooked, so you simply need to warm the strips in a small amount of cooking oil, or use cooking spray – chop and set aside.
For the salad, divide the spinach leaves and onion rings on plates (makes 4 – 6 servings)
For the dressing, heat 1 Tbs of the olive oil in a saute pan. Saute the shallot and garlic for 3 minutes. Add the mushrooms and saute for 3 more minutes.
Add the vinegar, milk and sugar and bring to a boil. Reduce the heat to low and add the cornstarch and stir. Continue to stir – the dressing will thicken). Stir for 1 minute, add the bacon and season with salt and pepper, to taste.
Spoon the dressing over each salad and serve immediately. Makes 4 – 6 servings.
Nutritional Analysis per Serving (when serving 4)
Calories: 180
Total FAt: 7; Saturated Fat 1 gram
Cholesterol: 0 grams
Protein: 12 grams