Ingredients
Vinaigrette Dressing
3 tablespoons red wine vinegar
1 tablespoon finely chopped shallot
1/2 teaspoon Dijon mustard
1/4 teaspoon dried oregano
1/2 teaspoon sugar
3 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper
Salad
2 (8-ounce) packages tempeh, cut into (1-inch) cubes
1 pound small red potatoes
2/3 pound green beans, trimmed
1 cup pitted Niçoise or Kalamata olives
1 cup cherry or grape tomatoes, halved
2 teaspoons capers, drained
6 cups mixed baby greens
1/4 cup chopped flat-leaf parsley (optional)
Description
This Vegan Version Of The Classic Niçoise Salad Features Marinated Tempeh In Place Of Traditional Tuna. The Potatoes And Green Beans Can Be Cooked Ahead Of Time And Chilled. Assemble The Salad Just Before Serving.
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