Wild Mushroom and “Smoky Maple Bacon” Tempeh Salad

You will need:

3-4 swiss chard leaves

3 large handfuls of spinach

2 tbsp each parsley and cilantro,finely  chopped

4-5 dandelion leaves, finely chopped

1/2 cup raw walnuts, chopped

coconut oil

“Turtle Island Foods, Inc.” Smoke Maple Bacon Tempeh strips, diced into small pieces

(you will find these next to the tofu in the produce section of your grocery store)

1 package wild mushrooms

pumpkins seeds

chia seeds

For dressing:

5 tbsp olive oil

1 tbsp balsamic vinegar

1 tsp dijon mustard

pinch of coconut palm sugar

sea salt

(Mix all ingredients together and whisk briskly until mixed completely.)

1.  Chop and toss all green leafy ingredients, divide onto 3-5 plates.  Top with chopped walnuts.

2.  Heat coconut oil and cook mushrooms until soft.  Add the chopped walnuts and diced tempeh strips, and continue to heat for about 2 minutes.  Add more coconut oil if the mushrooms start to dry out, and toss often.

3.  Add mushrooms to top of lettuce, then sprinkle with chia and pumpkin seeds.  Top with dressing.

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