Tuesday, January 30, 2018

Tempeh Mock Chicken Salad

This recipe will serve two at a lunch or one at a supper.

7 ounces of tempeh, diced into 3/8-inch cubes and fry in oil until golden and crisp, then cool to room temperature
1/2 cup of mayonnaise
2 tablespoons of minced onion
2 tablespoons of chopped dill pickle or dill relish
1/4 cup of minced fresh parsley
1 tablespoon of minced fresh basil
A pinch of crushed garlic
A dash of salt
2 or 3 cups of shredded lettuce

Combine the first eight ingredients, mixing well.

Serve mounded on the lettuce.

No comments:

Post a Comment