Sunday, May 25, 2008

A Great Salad Recipe using Artie's Tempeh

Tempeh Salad
With Apples and Apricots

8 ounces Artie’s Tempeh, diced and steamed
3 Tablespoons Chopped Cashew Nuts
1 Rib Celery, diced
2 Tablespoons Fresh Tarragon, chopped
½ Apple, diced
8 Dried Apricots, diced
Juice of ½ Lemon
3 Tablespoons fresh chopped Curley Parsley
1/3 Cup Mayonnaise
1 Finger Hot Pepper, diced

Mix all the ingredients together, refrigerate.

1 Comments:

Blogger Jennifer said...

Hey Artie. Is this what you had at Tuesday's Flagler Organics in Bunnell for sampling? It was so delicious. I'm hoping you will have the tempeh available for us in the future. What a great addition.

2:42 PM  

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