Ryan’s Blog Posts
Take a sandwich and turn it into a salad
Dinner salads have become an integral part of my family’s summer meals each week. They are light and fresh while still packing that filling punch that you need after a long, energetic day. The trick to a good dinner salad is incorporating a protein.
The key, though, is the dressing. Just like the sauce on a sandwich, the dressing is what will make or break your salad.
This salad is similar to the tempeh club sandwich that has already been posted on this blog. Taking that and twisting it into a salad was an interesting experience.
What is it about a sandwich that can be left to the side and what is vital to be included in the salad to tickle the palate and bring all the rights notes to the dinner plate?
2 c. yellow mustard
1 c. honey
1/4 c. red wine vinegar
1/4 c. olive oil
1/4 of a red onion, chopped
2 tomatoes on the vine, chopped
8 slices pickles, finely chopped
Pre heat the oven to 350F
Mix together the honey and mustard.
Cut the tempeh into quarters. Slice each quarter in half along the narrow axis. Cut each piece in half diagonally so you have 16 triangles.
Dip each of the triangles into the honey mustard coating each side well. You should have 1 cup left over. Mix in the oil and vinegar.
Lay them out in a single layer in a greased glass casserole dish.
Bake for 25 minutes flipping halfway through.
Shred the lettuce. Add the onion, tomato, and pickle. Toss with the dressing. Plate and add the tempeh on top.