Mexican

Roasted Corn and Tempeh Salad is for Dinner.

Roasted Corn and Tempeh Salad takes 10 minutes to prepare.

Roasted Corn and Tempeh Salad takes 10 minutes to cook.

Roasted Corn and Tempeh Salad makes 2 servings.

The ingredients for Roasted Corn and Tempeh Salad are:

Romaine Lettuce, 3 cups
Yellow Tomato, 1 medium
Persian Cucumber (with peel), 1 medium-large
Mushrooms, fresh, 4 medium
Cilantro, 2 Tablespoons

7 Grain Tempeh, 56 gram(s)
Salsa, Fresh Packed Mild, 3 tbsp
Salsa, Hot Chipotle, 2 serving
Roasted Corn, Trader Joe?s, 1 cup

Annie's Naturals Organic Goddess Dressing, 1 Tbsp

Here is how you make Roasted Corn and Tempeh Salad:

Mix Romaine Lettuce, Yellow Tomato Persian Cucumber, Mushrooms and Cilantro in a large salad bowl. Place in refrigerator to chill.Add Tempeh, Salsa and Roasted Corn to a heated saut? pan and heat through. Topped chilled greens with warm tempeh/corn mixed and dress with . Annie's Naturals Organic Goddess Dressing and serve warm.Number of Servings: 2Recipe submitted by SparkPeople user MISSJCISRUNNING.

The nutritional information for Roasted Corn and Tempeh Salad is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 232.6

• Total Fat: 6.0 g
• Cholesterol: 0.0 mg
• Sodium: 195.6 mg
• Total Carbs: 39.1 g
• Dietary Fiber: 7.4 g
• Protein: 10.2 g

Roasted Corn and Tempeh Salad is Mexican cuisine.

The dietary needs meet for Roasted Corn and Tempeh Salad is Vegetarian