I made this recipe while working at a vegetarian restaurant. It is vegan, gluten-free, alkalizing and full of antioxidants. Fresh spinach and mesclun greens, topped with balsamic-marinated baked tempeh, and a chilled vegetable mixture comprised of blanched organic yellow squash, green beans, broccoli, cauliflower, red bell peppers, carrots, red onions, and roasted eggplant. All tossed in an organic Ruby Red Basil-citrus vinaigrette and sprinkled with sunflower seeds.

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