Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Peter Berley
Recipe by Cooking Light June 2006

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Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

153 calories; calories from fat 31%; fat 5.3g; saturated fat 1.8g; mono fat 1.9g; poly fat 1.3g; protein 14g; carbohydrates 13.8g; fiber 5g; cholesterol 3mg; iron 3.2mg; sodium 521mg; calcium 155mg.
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