Green Salad With Grilled Tempeh

• 8 ounces organic tempeh, cut crosswise into 1/4-inch slices
• 1 teaspoon butter, melted
• 1/4 teaspoon salt
• 2 1/2 tblsps low-sodium soy sauce
• 1 1/2 tblespoons maple syrup,
• 4 cups trimmed arugula
• 4 cups baby spinach
• 1/2 thinly sliced yellow bell pepper
• 2 thinly sliced green onions
• 2 tblsps apple cider vinegar
• 1 teaspoon olive oil
• Dash ground red pepper
• 1 garlic, chopped

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.

butter, salt, soy sauce, maple syrup, trimmed arugula, baby spinach, yellow bell pepper, green onions, apple cider vinegar, olive oil, ground red pepper, garlic

Taken from www.epicurious.com/recipes/member/views/green-salad-with-grilled-tempeh-1232135 (may not work)