Spinach Salad with Crisped Tempeh

Ingredients

• thin slices red onion

  separated into rings
  4 unit
• button Mushrooms

  thinly sliced
  2 large
• scallion (white and light green parts)

  thinly sliced
  1 large
• Tbs. peanut oil
  1 unit
• tempeh

  chopped
  4 oz
• Tbs. red wine vinegar
  3 unit
• fresh lemon juice
  1 tsp
• salt
  1/4 tsp
• freshly ground pepper
  1/4 tsp
• fresh spinach

  stemmed, rinsed well, dried and coarsely torn (8 cups)
  8 oz
• vegetable oil
  1/2 cup
• cloves garlic

  halved lengthwise
  3 medium
• dried oregano
  1 tsp