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P.O. Box 2153
Cody, WY 82414

(307) 899-2799

Wendy Corr - helping people improve their lives through better health, fitness, and appreciation of the world around us!

Light Eats.

BBQ Tempeh and Veggie Salad

Wendy Corr

I know, I know - I'm on a tempeh kick! The truth is, I have this package of tempeh that I've got to use up, and I've been Pinterest-ing like mad to find new recipes! I based this one on a BBQ chicken salad I saw. I'll include the recipe for the dressing, too! The bonus? It's a HUGE, satisfying salad for around 300 calories - INCLUDING the dressing!!

Photo by Wendy Corr

Photo by Wendy Corr

BBQ Tempeh and Veggie Salad

Serves: 1

Ingredients:

  • 3 oz tempeh, diced
  • ¼ cup chopped onion
  • ¼ cup chopped bell pepper
  • 1/3 cup chopped mushrooms
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp liquid aminos or light soy sauce
  • 3 Tbsp organic, sugar free ketchup (I use Westbrae Natural)
  • Salt to taste
  • 1 serving (about 1-1/2 cups, or 85g) lettuce
  • 6 cherry tomatoes, sliced in half
  • 3 Tbsp Feta cheese
  • 1 serving Corr Kitchen Avocado Ranch Dressing (optional)

Directions:

In a skillet, saute the tempe, onions, peppers and mushrooms until onions and peppers are tender. Add vinegar, liquid aminos or soy sauce, ketchup and salt – stir to coat and simmer for 3 more minutes.

Serve over lettuce. Add tomatoes and feta, and serve with dressing on the side.

 

Avocado Ranch Dressing from the Corr Kitchen:

  • 1 avocado (about 4-1/2 ounces)
  • ½ Tbsp lemon juice
  • 1 Tbsp apple cider vinegar
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • 1 chopped green onion
  • ½ tsp dill weed
  • 1 Tbsp dried parsley
  • Pinch of salt
  • 1/3 cup water

Throw it all in a blender or Ninja and blend until creamy! Yum!

Dressing recipe makes about 6 servings.