Asian Cobb-Style Salad
Tempeh, snow peas, spinach, and cabbage give a new spin to the classic Cobb salad. Try it for a light and healthy dinner.
Ingredients
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1 tablespoon canola oil
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1 8-ounce package tempeh (fermented soybean cake), cut into bite-size strips
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1 1/2 cups snow pea pods, tips and strings removed
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2 cups shredded fresh spinach
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2 cups shredded napa cabbage
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2 cups shredded red cabbage
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3 green onions, bias-sliced
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2 tablespoons canola oil
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2 tablespoons rice vinegar
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1 teaspoon finely snipped fresh mint
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1 teaspoon honey
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1/2 teaspoon grated fresh ginger
Directions
1.
Heat 1 tablespoon canola oil in a large skillet over medium-high heat. Add tempeh; cook for 3 to 5 minutes or until golden and edges slightly crisp, gently stirring occasionally. Remove from heat. Cool.
2.
Cut peas diagonally in half. On a platter, arrange peas, spinach, napa cabbage, red cabbage, green onions, and tempeh.
3.
For dressing, in a screw-top jar, combine 2 tablespoons canola oil, the rice vinegar, mint, honey, and ginger. Cover and shake well. Drizzle dressing over salad.
Nutrition information
Calories 243, Total Fat 17 g, Saturated Fat 2 g, Monounsaturated Fat 8 g, Polyunsaturated Fat 5 g, Cholesterol 0 mg, Sodium 33 mg, Carbohydrate 14 g, Total Sugar 5 g, Fiber 2 g, Protein 13 g. Daily Values: Vitamin A 0%, Vitamin C 85%, Calcium 14%, Iron 17%. Exchanges: Vegetable 2, Medium-Fat Meat 1.5, Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
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The EatingWell Cobb Salad
This Cobb salad is true to the original with all the good stuff - chicken, eggs, bacon, avocado and a tangy dressing. But we cut the saturated fat in half and doubled the amount of healthy monounsaturated fat. We've left the blue cheese optional, but the salad is so nutritious you might just want to go ahead and indulge yourself with a little bit anyway.
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