Crunchy and Refreshing Spring Salad
Chef Spring Salad
A fresh, vibrant salad that balances sweet, savory, and crunch. Perfect for springtime!
Equipment
- Cutting board
- Chef Knife
- Mixing Bowl
- Whisk optional
- Blender optional
- Skillet
- Salad Spinner optional
Ingredients
Salad
- Fresh mixed greens
- Savory tempeh pan-seared or baked
- 1 apple diced
- Dried cranberries
- Shredded carrots
- Roasted almonds roughly chopped
Creamy Apple Mustard Dressing
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 –2 tbsp maple syrup or honey
- ¼ cup olive oil
- Salt & black pepper to taste
Instructions
For Salad
- Prepare the tempeh by heating neutral oil in a skillet, and lightly fry until golden around the edges. 3-5 minutes.
- In a large bowl, combine mixed greens, apples, cranberries, carrots, and roasted almonds.
- Add the tempeh and toss gently.
For Dressing
- Whisk all dressing ingredients until smooth and creamy.
- Drizzle over the salad just before serving and toss to coat evenly.