Green Salad with Grilled Tempeh and Maple-Soy Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This salad works well as a side dish for a light summer lunch or dinner. Ingredients:
8 ounces organic tempeh, cut crosswise into 1/4-inch slices |
1 teaspoon butter, melted |
1/4 teaspoon salt |
2 1/2 tablespoons low-sodium soy sauce, divided |
1 1/2 tablespoons maple syrup, divided |
4 cups trimmed arugula |
4 cups baby spinach (about 3 ounces) |
1/2 cup thinly sliced yellow bell pepper (about 1/2 medium) |
1/4 cup thinly sliced green onions (about 2) |
2 tablespoons apple cider vinegar |
1 teaspoon extravirgin olive oil |
dash ground red pepper |
1 garlic clove, finely chopped |
Directions:
1. Lightly brush both sides of tempeh slices with butter; sprinkle with salt. Heat a grill pan over medium-high heat. Add tempeh slices in a single layer; cook 1 minute on each side or until tempeh begins to brown and grill marks appear. Remove from heat. Combine 1 tablespoon soy sauce and 1 tablespoon maple syrup; brush over both sides of tempeh while still warm. Let tempeh cool completely; cut slices into bite-sized pieces.
2. Combine arugula, spinach, bell pepper, and onions in a large bowl. Combine the remaining 1 1/2 tablespoons soy sauce, remaining 1 1/2 teaspoons maple syrup, vinegar, oil, red pepper, and garlic in a small bowl; stir well with a whisk. Drizzle soy mixture over greens mixture; toss to coat. Place 2 cups salad on each of 4 plates; top each serving with 1/2 cup tempeh. Serve immediately.
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