Tempeh BLT Salad with Kalamata Vinaigrette

This salad certainly isn’t short on flavor, packed with smokey tempeh bacon, gorgonzola cheese, tart tomatoes and tangy olive vinaigrette!

Tempeh Bacon:
8 ounces tempeh, halved lengthwise then each half sliced into 12 thin slices (for a total of 24 slices)
1/4 cup soy sauce or tamari
2 tablespoons apple cider vinegar
1 teaspoon molasses
1/2 teaspoon cumin
1/2 teaspoon ancho chili powder
1 tablespoon extra virgin olive oil

Dressing:
1/4 cup extra virgin olive oil
1/3 cup finely chopped kalamata olives
1/4 cup red wine vinegar
2 tablespoons chopped basil
2 tablespoons chopped oregano
2 minced garlic cloves
1/2 teaspoon sugar

Salad:
Arugula, microgreens or romaine for four salads
1 pint cherry tomatoes, halved
4 hard boiled eggs, chopped
2 ounces gorgonzola cheese

View the full recipe at An Avocado A Day →