Green Salad with Grilled Tempeh and Maple-Soy Vinaigrette

This salad works well as a side dish for a light summer lunch or dinner.

Yield: 4 servings

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

Preparation

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.

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.

Nutritional Information

Calories:

153 (31% from fat)

Fat:

5.3g (sat 1.8g,mono 1.9g,poly 1.3g)

Protein:

14g

Carbohydrate:

13.8g

Fiber:

5g

Cholesterol:

3mg

Iron:

3.2mg

Sodium:

521mg

Calcium:

155mg