Indonesian Spinach Salad with Crisped Tempeh Recipe

Ingredients

• 4 thin slices of red onion , separated into rings
• 2 large button mushrooms , thinly sliced
• 1 large scallion (white and light green parts), thinly sliced
• 1 tbsp peanut oil
• 4 oz (113 g) tempeh , chopped
• 3 tbsp red wine vinegar
• 1 tsp fresh lemon juice
• 0.25 tsp salt
• 0.25 tsp freshly ground pepper
• 8 oz (227 g) fresh spinach , stemmed, rinsed well, dried and coarsely torn (8 cups)
• 0.5 cup vegetable oil
• 3 medium cloves garlic , halved lengthwise
• 1 tsp dried oregano