Chopped Vegetable Salad

• 1/2 cup fresh carrot juice
• 1/2 cup extra-firm tofu, drained
• 1 tsp. low-sodium tamari or soy sauce
• 2 tsp. tahini
• 1 Tbs. plus 1 tsp. rice wine vinegar
• 1 tsp. dark sesame oil
• 2 Tbs. grated carrots
• 1 tsp. olive oil
• 1/2 cup diced tempeh bacon (about 2 strips)
• 4 cups chopped or julienned romaine lettuce
• 1/2 cup diced tomato
• 1/2 cup diced ripe avocado
• 1/2 cup canned chickpeas, rinsed and drained
• 1/2 cup seeded, diced cucumber
• 1/2 cup sliced Belgian endive

1. Make Vinaigrette: In food processor or blender, combine carrot juice, tofu, tamari, tahini, vinegar and oil and process until blended.
2. Transfer to bowl and stir in grated carrots.
3. Cover and chill until ready to serve.
4. Lightly coat small, nonstick pan with cooking spray.
5. Add diced bacon and cook, stirring often, until browned, 2 to 3 minutes.
6. Transfer tempeh to plate.
7. In large bowl, combine lettuce, tomato, avocado, chickpeas, cucumber, endive and 1/2 cup dressing.
8. Toss to mix.
9. Season with salt and freshly ground pepper to taste.
10. Sprinkle with tempeh bacon and serve.

fresh carrot juice, extrafirm tofu, soy sauce, tahini, rice wine vinegar, dark sesame oil, carrots, olive oil, bacon, tomato, avocado, chickpeas, cucumber, endive

Taken from www.vegetariantimes.com/recipe/chopped-vegetable-salad/ (may not work)