Mardi Gras Salad

1 pkg tempeh
2 Tbs oil
1 tsp cumin
2 tsp basalmic vinegar
3 Tbs soy sauce

2 cups baby spinach coarsely chopped
1 cup shredded red cabbage
1 cup frozen corn, thawed

Creamy Lemon Dill Dressing

1 cup lemon juice
1 cup vegetable oil
1 cup mayonnaise or vegan mayonnaise
1 tsp dried dill
1 tsp sugar
few dashes of tobasco

Brown tempeh in oil over medium high heat for 3-4 minutes. Remove from heat and add vinegar, soy sauce and cumin. Toss tempeh with vegetables and dressing. Makes 2-4 servings.