Ingredients
¼ cup orange juice
3 tablespoons white miso
3 tablespoons toasted sesame oil
3 tablespoons rice vinegar
1 1-inch piece of fresh ginger, grated
1-2 teaspoons Asian hot sauce
1 8-ounce package of tempeh
6 pineapple rings (optional)
12 cups mixed lettuce and greens (use the mustard greens with the lettuce)
2 tablespoons toasted sesame seeds

Directions:

  1. Preheat grill to medium-high.
  2. Whisk together orange juice, miso, sesame oil, vinegar, ginger, and hot sauce in a bowl.
  3. Oil the grill rack. Grill the tempeh until lightly charred, 3-5 minutes per side. Grill the pineapple until marked, 1-2 minutes per side.
  4. Put the salad greens in a large bowl. Coarsely chop the pineapple, add to the bowl, if using. Drizzle the salad with ½ cup of the dressing; toss to coat.
  5. Divide among 4 serving plates or bowls. Thinly slice the tempeh and place in a bowl. Drizzle with the remaining dressing and toss gently to coat. Divide the tempeh among the salad and sprinkle with sesame seeds.

Serves 4