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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

Description

MyRecipes