Teriyaki tempeh Caesar-style garden salad

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This is really good! Instead of making a plain Caesar salad with Romaine lettuce, I used more of a garden salad base with lettuce, carrot, celery, green pepper, mushroom and red onion. And instead of chicken I used Teriyaki marinated sautéed tempeh.

It's a minor tweak from my Teriyaki tempeh Caesar salad but I think I like it this way better. It's also similar to my Grilled chicken Caesar salad.

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I started with lettuce. Normally Caesar salads are made with Romaine lettuce, but I used lettuce from my CSA.

The dressing is Drew's Romano Caesar dressing.

I like it with anchovies, but of course you can omit them if you want to make this vegetarian, or you don't like anchovies.

There's also a little microplaned Parmesano Reggiano and freshly ground black pepper.

I previously made and froze sautéed teriyaki tempeh. This is a third of a cake of tempeh and seemed like a good amount for a lunch salad.

I like to combine all of the ingredients in a bowl and toss with the dressing so the lettuce is evenly coated, even when making a single serving.

Finally, top with a few Olivia's butter and garlic croutons. Actually, I forgot the croutons this time.

And it's served with a homemade whole wheat and oat roll, previously frozen. I defrosted it for a few hours at room temperature in plastic wrap, then sliced and reheated it in the toasted for a few minutes so the butter would melt.