Can you take salad when you’re pregnant? Why not?
Here’s a healthy recipe from Bibi Chia Hui Szi, the principal dietitian at Raffles Diabetes and Endocrine Centre, who shares that this dish can help support your nutritional needs during pregnancy.
For example, the tempeh and spinach help you meet one-third (6.6mg) of your iron and one-quarter (260mg) of your calcium needs during pregnancy. Pomegranate aids in iron absorption and provide 80 per cent of your daily vitamin C needs.
Tempeh and gula melaka also add refreshing local flavours to this salad.
Tempeh and spinach salad
Makes 2 large portions
Olive oil, for pan-frying
1 large pack tempeh, thinly sliced (or 2 small packets)
1 pack spinach leaves
4 fresh button mushrooms, thinly sliced
1 red onion, thinly sliced
Seeds from ½ pomegranate
1 tbsp olive oil
2 tbsp balsamic vinegar
2 tsp gula melaka
1. In a non-stick pan, add oil and pan-fry tempeh for about 5 minutes on medium heat until crispy.
2. In a large bowl, mix spinach, mushrooms and onion. Top with pomegranate and tempeh.
3. In a small bowl, mix ingredients for dressing.
4. Before serving, drizzle dressing over salad.
Add boiled baby potatoes if you’d like carbs, or to make this salad a complete meal.
Try this healthy pregnancy recipe, too: Steamed salmon with honey ginger sauce
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