Supercharged Greek Spinach Salad

Tempeh and spinach make a Greek salad extra nutritious and tasty with a protein boost.

• Ready In: 15 mins
• Serves: 2
• Yields: 2

Ingredients

• 4  cups fresh spinach leaves
• 10  cherry tomatoes or 1  medium tomatoes, chopped
• 1⁄3 cup cucumber, chopped
• 10  kalamata olives, sliced
• 1⁄2 shallot, sliced
• 1⁄3 cup feta cheese, crumbled
• 4  ounces tempeh, coarsely grated
• 2  tablespoons  fresh oregano leaves or 1  teaspoon dried oregano
• 2  tablespoons  balsamic vinegar
• 4  tablespoons olive oil
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon ground nutmeg
• 1  teaspoon dried oregano

Directions

1. Chop vegetables and toss tomato, olive, cucumber, and feta with washed spinach leaves, in a large salad bowl.
2. Heat 2 tbsp olive oil in a frying pan. Coarsely grate tempeh and add to oil with fresh oregano (or 1 tsp dried). Fry over medium heat until browned. Set aside tempeh and put frying pan back on stove.
3. Fry shallots in pan until browned. Remove from heat and add to tempeh, place in fridge to cool.
4. Mix vinegar, remaining olive oil, and spices in a cup. Whisk with fork until blended.
5. Pour dressing over salad, add cooled tempeh/shallot mix, and toss lightly.
6. Serve in two bowls.