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Wilted spinach salad with Tempeh bacon

Stafford County’s Lisa Smith sent me this recipe, which she said is adapted from a recipe in VegNews magazine’s Nov/Dec 2012 issue.


For the salad:

  • 1 tablespoon olive oil
  • 1 large vidalia onion thinly sliced
  • 1 teaspoon salt divided
  • 5 cups baby spinach
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon freshly ground pepper

For the bacon:

  • 1 tablespoon of olive oil
  • one 6-ounce package of Organic Smoky Tempeh strips by Lightlife (available at Wegmans)


  • Fry the bacon strips in 1 tablespoon of olive oil.
  • In a pan over high heat, heat 1 tablespoon of oil. Add onion and 3/4  teaspoon of salt and saute until onions turn translucent.
  • Reduce heat to med-high and continue sauteing until onions turn golden brown. Reduce heat to medium and let cook over medium heat, stirring often, until onions turn a deep caramel brown.
  • In a large bowl toss spinach, remaining 1/4  teaspoon of salt, lemon juice, lemon zest, and pepper. Add caramelized onions and stir gently.
  • Top with tempeh crumbles before serving.


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