Backyard BBQ Salad

I know, I know. You're probably thinking: "Maggie. It is September 12. It is no longer summer. Bring on the pumpkins and apples." Well, I am all for the pumpkins, apples, and PSLs, but it is still summer according to the farmer's almanac, so I am dragging it out as long as I can. I say use those grills, people! 

This salad is a veritable BBQ in a bowl. Fresh veggies, corn off the cob, coleslaw, tempeh slathered in tangy barbecue sauce, chopped herbs, and a creamy barbecue dressing. Mmmm. 

The dressing is made of just 3 simple ingredients: barbecue sauce, apple cider vinegar, and tahini (you could sub almond butter for an equally creamy dressing if you don't have tahini). 

Just mix it up in a jar, and bam. Homemade dressing in a flash. I actually made two of these salads to take for lunches at work during the week. 

Backyard BBQ Salad

Serves 2

Ingredients

Salad

• 1 tsp olive oil
• 1/2 package of tempeh
• 2 tbsp BBQ sauce
• 6 cups spinach or your favorite salad greens 
• 1 cup green beans, cooked
• 1 large tomato, chopped
• 1 corn on the cob, sliced off the cob
• 2/3 cup vegan coleslaw
• 1/2 red bell pepper, chopped
• 1/2 cup fresh basil, julienned (optional)
• minced red onion, to taste
• minced chili pepper, to taste
• salt and pepper, to taste

Dressing

• 2 tbsp tahini
• 1 tbsp apple cider vinegar
• 1 tbsp BBQ sauce
• water

Instructions

1. Slice the tempeh into 12 strips. Heat the oil in a sautee pan over medium heat. Add the tempeh and sautee for 3-5 minutes. When toasty, reduce the heat, and add in the BBQ sauce. Cook for 2-3 minutes.
2. Arrange the rest of the salad ingredients in two bowls. Add the tempeh on top.
3. Mix the dressing ingredients together. Use enough water to reach your desired consistency.
4. Drizzle each bowl with the dressing and enjoy a barbecue in a bowl.