June 18, 2010
Great Sage's Baby Spinach Salad with Tempeh Bacon
A savory and delicious salad to enjoy in spring or summer
8 cups baby spinach
2 cups walnuts, toasted and chopped
1/2 medium yellow onion, cut to thick rings and grilled
1 pint grape tomatoes, halved
8 fl. oz. tempeh bacon vinaigrette (recipe below)
Wash and dry the spinach. Chop the walnuts and toast them in a slow oven (250º) for 10 minutes. Cut and grill the onions, and let cool. Make vinaigrette.
Assemble salad, dress, and serve.
Tempeh Bacon Vinaigrette
Note: Recipe below yields one quart (16 servings). Reduce portions to make less, or keep extra on hand for another salad.
3oz tempeh bacon, baked to crisp and sliced thin
5 fl. oz. canola oil
6 fl. oz. olive oil
6 fl. oz. apple cider vinegar
1.5 fl. oz. liquid smoke
2 tsp. lemon juice
1 1/2 tsp. Dijon mustard
1 tsp. garlic, minced
1 chipotle in adobo (canned), minced
2 tsp. fresh thyme, chopped
1 T. shallot, minced
1 plum tomato, diced
2 stalks green onion, sliced thin
1/4 tsp. salt
1/4 tsp. ground black pepper
Recipe courtesy of Great Sage restaurant.