3 granny smith apples, diced
¾ cup walnuts, chopped
2 stalks celery, diced
1 package tempehlo
Dressing:
1 box firm silken tofu
2 tbsp. lemon juice
2-3 tbsp. sucanat
1 tbsp. cider vinegar
½ tsp. salt
1 tbsp. prepared mustard
Cut tempeh into small pieces. Place into a covered glass dish, add a tbsp. of water and microwave for 5 minutes OR you can steam them. Let them cool. Blend dressing ingredients. Chop apples, celery and walnuts in relatively the same size. Add dressing to all salad ingredients. Mix well and chill until ready to serve. Serve on a bed of romaine lettuce and top with sprouts or use as a sandwich filling.