Aztec Salad
Recipe courtesy Christine Waltermyer

Ingredients:
Safflower or sesame oil, for frying
4 strips tempeh bacon
3 heads romaine hearts, rinsed & dried
1/2 cup cubed, marinated and baked tofu
1/2 cup black olives, pitted
1/3 cup sundried tomatoes
1 cup frozen, thawed corn kernels
1/3 cup toasted pepitas (pumpkin seeds)

Dressing:
1 avocado, pitted and sliced
3 scallions, sliced
1/3 cup chopped, fresh cilantro
1/2 teaspoon sea salt
2 tablespoons maple syrup
1/4 teaspoon chili powder
1/3 cup olive oil
Juice of one lemon

Garnish:
Extra chopped cilantro
Extra chopped pepitas

Directions:
Heat 1/4 inch of safflower or sesame oil in a frying pan over medium heat. Add tempeh strips and fry several minutes on both sides, until golden. Remove and transfer to a plate lined with a paper towel to absorb excess oil. When cool, slice into 1/2 inch pieces.

In a large salad bowl, combine all of the remaining salad ingredients and add cooled tempeh. Place dressing ingredients in a food processor, and process until smooth and creamy. Adjust seasonings to taste. Dressing will be a little thick, but you can thin it with a splash of olive oil or water to achieve desired consistency.

Pour dressing over salad and mix well just before serving. Serve on individual salad plates garnished with cilantro and pepitas. Finish by sprinkling edges of plate with a little chili powder.