Tempeh and grilled mushrooms salad with homemade Asian sesame dressing.
Hello friends, hope everyone is doing well. Thank you @bertolli_us for this wonderful opportunity to create a recipe using your extra virgin olive oil (EVOO). Bertolli’s history goes back way before I was born with at least 150 years of expertise in creating fine olive oil which is why it’s a wonderful brand to use for any recipes. By harvesting the olive slightly earlier, this brand ensures that the main health benefits of olive is retained to provide consumers the best quality olive oil.
With that said, this EVOO is perfect for my Asian sesame dressing.
Recipe (yields 1 serving)
~ Salad greens of your choice
~ 1 serving tempeh, cut into long strips
~ 1/2 cup mini King oyster mushrooms, sliced
~ grape tomatoes
~ oil for cooking
~ 1 tablespoons toasted sesame
~ 1 teaspoon minced ginger
~ 1/2 tablespoon toasted sesame oil
~ 1/2 tablespoon organic sugar
~ 1/2 tablespoon soy sauce/tamari
~ 1-2 tablespoons @bertolli_us extra virgin olive oil
~ juice of half lime
~ sea salt (optional)
In a heated non-stick pan with 2 teaspoons oil, pan fry mushrooms and tempeh until cook and crispy. Set aside.
To make the dressing (also in stories): Mix dressing ingredients in bowl until well combined. Season according to your preference.
Place salad greens, grape tomatoes, mushrooms, tempeh in a bowl and drizzle with the delicious dressing before serving.
Enjoy, and have a wonderful day.
#therecipeissimple #organicoliveoil #qualityoliveoil #ad