Classic (PlantBased) Spinach Salad

Classic (PlantBased) Spinach Salad – deciding on dinner?…salad is always at the top of our list. Although I LOVE to fill my bowl full of delicious combos, spinach salad is one I just like to keep somewhat simple. Between the dressing & smoky tempeh strips (thanks Lightlife!), there’s already a TON of flavour. AND with the addition of spinach, tempeh, & mushrooms – this bowl is definitely packing the protein. Another perfect meal to buildup that energy!

Mushrooms really are a great source of protein. I’m still working on liking them (more). It’s a texture thing for me. My way around it…to pack them full of flavour. In this spinach salad, I actually kept these sweet lil’ organic shiitakes raw as they were so fresh & tender. Typically, they would be best grilled or sautéed.

I’m NO mushroom expert, but word has it that they’re also much better for you, and your digestive track, when cooked. Due to their tough cellular makeup, it creates quite the challenge for your body to break them down during digestion. Cooking the mushrooms first helps greatly. Grilling is my preferred method for cooking as it maintains as much of the nutritional value as possible. Yum.

Classic (PlantBased) Spinach Salad
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Cuisine: *plant based + gluten free
Servings: 2
Author: thecrimsonsink
  • 3 tbsp veganaise or regular mayo
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp white vinegar
  • 1/2 tbsp grainy mustard
  • 3 garlic cloves, minced
  • 1 tbsp raw honey or pure maple syrup
  • 1/2 tsp pepper
  • 1/4 tsp sea salt
PanFried Tempeh
  • 1 pkg (170g) Lightlife Organic Smoky Tempeh Strips
  • 1/2 tbsp grape seed or olive oil
Salad Fixings
  • 6 cups baby organic spinach
  • 8-10 organic shiitake or preferred mushrooms
  • 1/2 cup non-dairy mozzarella cheese, shredded
  • 1/3 cup red onion - sliced & soaked in white vinegar for 15mins and patted dry
  • 1/2 cup organic blueberries
  1. Add all of the ingredients except the oil into a container. Whisk together or use a handheld blender. While blending, slowly drizzle in the oil. Store in an airtight container in the fridge. Good for 3-5days.
PanFried Tempeh
  1. *Cook as much as you would eat.

  2. In a pan over med/low heat, bring the oil up to temperature. Carefully place the tempeh strips one at a time, spaced apart, in the pan. Fry each side, using a fork to flip once the edges darken and become crispy - a couple mins each side. Remove from heat. Ready to serve.

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