1 teaspoon olive oil
2 ounces bacon tempeh, diced
½ cup quinoa, cooked
2 cups arugula
½ cup grape tomatoes, halved
1 ounce vegan cheese
Fresh basil, to taste
1 teaspoon balsamic vinegar
1 teaspoon fresh lemon juice
- Heat olive oil in a skillet, sauté bacon tempeh until browned and heated through—about 5 minutes.
- Assemble salad with remaining ingredients.
|NUTRITIONAL INFO||PER SERVING|
|Calories||350 (150 from fat)|
|Carbohydrate||38g (9g dietary fiber, 7g sugar)|
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