Grilled Tempeh Salad with Lemon Tamari Vinaigrette This satisfying yet light salad is fast and perfect dinner fare. The tempeh may also be quickly sautéed in a heavy skillet instead of grilling. Previously published in Wild Oats weekly flyer, 1999. 4-6 oz. tempeh per person     Light Life has 8 oz. pkg. with delicious flavors 2 good sized handfuls lettuce/spring greens per person assorted favorite vegetables for garnish, such as tomatoes, cucumber, carrots, peppers For vinaigrette: 1/4 c. fresh lemon juice (zest lemon before juicing, reserve zest) 3 tbsp. reduced sodium tamari 1/4 c. olive oil 1 clove minced garlic 2 tbsp. chopped cilantro 2 tbsp. minced chives Pour lemon juice and tamari into bowl. Slowly whisk in olive oil, then remaining ingredients. Marinate tempeh in vinaigrette, at least 1/2 hour. Prepare grill. Grill tempeh until browned on each side, approximately 5 minutes, reserving marinade. Slice or cube. Arrange salad greens on plates, the tempeh over the top. Scatter other vegetable garnishes and drizzle with lemon tamari vinaigrette.