Green Salad with Grilled Tempeh and Maple-Soy Vinaigrette

Ingredients

• 2 tablespoons apple cider vinegar 
• 4 cups arugula trimmed
• 3 ounces baby spinach 
• 1 teaspoon butter melted
• 1 teaspoon olive oil extravirgin
• 1  garlic clove finely chopped
• 0.3 cup green onions thinly sliced ( 2)
• 1 Dash ground pepper red
• 2.5 tablespoons soya sauce low-sodium divided
• 1.5 tablespoons maple syrup divided
• 0.3 teaspoon salt 
• 8 ounces tempeh organic
• 0.5 cup bell pepper yellow thinly sliced ()

Equipment

• bowl
• whisk
• grill
• grill pan

Directions

1. Lightly brush both sides of tempeh slices with butter; sprinkle with salt.
2. Heat a grill pan over medium-high heat.
3. Add tempeh slices in a single layer; cook 1 minute on each side or until tempeh begins to brown and grill marks appear.
4. Remove from heat.
5. Combine 1 tablespoon soy sauce and 1 tablespoon maple syrup; brush over both sides of tempeh while still warm.
6. Let tempeh cool completely; cut slices into bite-sized pieces.
7. Combine arugula, spinach, bell pepper, and onions in a large bowl.
8. 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.
9. Drizzle soy mixture over greens mixture; toss to coat.
10. Place 2 cups salad on each of 4 plates; top each serving with 1/2 cup tempeh.
11. Serve immediately.