This was a “Eat to Live” inspired salad. It contains lots of Calcium from the sesame seeds, folate in the huge base of Spinach leaves, beta-carotene in the carrots, and with many other great nutrients and antioxidants in the red cabbage, red onion, radishes pea shoots and sugar snap peas.
We had is with a miso-ginger dressing and I topped it with 5-grain tempeh bacon.
The tempeh bacon was a flavor star. Slightly salty, sweet and smoky. I first sliced it thin and then cooked in a really hot pre-heat pan with a drizzle of olive oil. Once is stared to brown, I brushed on my marinade and cooked it until caramelized, then I flipped it and cooked the other side till caramelized. I topped the salad while it was hot. It was sooo good!