Nutrition Facts
Per Single Serving
| Nutrition | Amount per Serving | | Calories | 534 | | Total Fat | 30g | | Saturated Fat | 4g | | Trans Fat | 0g | | Cholesterol | 0mg | | Sodium | 996mg | | Total Carbohydrate | 36g | | Dietary Fiber | 19g | | Sugars | 7g | | Protein | 32g | | Vitamin A | 93% | | Vitamin C | 57% | | Calcium | 27% | | Iron | 39% |
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Roasted Tempeh and Asparagus Salad
By: Lightlife
Serving Amount: 4 servings (1 salad each)
Prep Time: 40 mins.
Total Time: 40 mins.
Ingredients:
| 2 packages (8 oz each) Lightlife® Organic Soy Tempeh, cut into 1/2-inch pieces | | 1/4 cup extra virgin olive oil | | 1/4 cup reduced-sodium soy sauce | | 1 tsp. garlic powder | | 2 pounds fresh asparagus spears, trimmed, cut into 2-inch pieces | | 1/4 tsp. salt | | 8 cups mixed baby salad greens | | 1/3 cup balsamic vinaigrette dressing | | 1 cup frozen shelled edamame, thawed | | 1/2 cup cherry tomato halves | | 1/3 cup thinly sliced red onion |
Preheat oven to 450°F. Toss tempeh with 3 tablespoons of oil, soy sauce and garlic powder in medium bowl. Spread tempeh in single layer on baking pan; set aside. On another baking pan, spread asparagus in a single layer; drizzle with remaining 1 tablespoon of oil and sprinkle with salt. Shake pan to coat asparagus. Place both pans in oven. Bake asparagus 6 to 8 minutes or until crisp-tender, shaking pan to turn spears once. Bake tempeh 15 minutes or until browned, turning once. Remove from oven. Meanwhile, toss together mixed greens and dressing in large bowl; divide evenly between 4 plates. Top evenly with edamame, tomatoes and onion. Top each with roasted tempeh and asparagus.
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