Bed Of Wilted Greens For Grilled Meat
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Seafood | Vegetable | 4 | Servings | |
INGREDIENTS
| 3 | T | Fresh orange juice |
| 2 | T | Soy sauce, low sodium |
| 1 | T | Honey |
| 2 | t | Salad oil |
| 1 | t | Sesame oil |
| 1/2 | t | Fresh ginger root, grated |
| 6 | c | Mixed young greens, torn |
| 1 | Fresh red bell pepper | |
| cut into thin strips | ||
| 1 | Orange or tangerine | |
| peeled and sectioned | ||
| Long strands of orange peel | ||
| Chicken breast, boned and | ||
| skinned | ||
| Salmon or swordfish steak | ||
| Pork snitzel | ||
| Cornmeal breading |
INSTRUCTIONS
From: PatH <phannema@wizard.ucr.edu> Date: Wed, 15 May 1996 19:31:13 -0700 (PDT) Recipe by: BH&G, Low-Fat & Luscious, 1996 Combine the dressing ingredients In a small bowl. For the greens, use a combination of spinach, mustard, collard, beet, chard, and/ or radicchio. Avoid older, tougher leaves. Remove rib from chard if too old. Tear large pieces (larger than 3 inches), placing them and the orange sections in a large bowl. In a large skillet, bring salad dressing mixture to boiling. Add red pepper strips. Remove skillet from heat. Pour hot mixture over the greens, tossing to mix. To serve with a grilled meat or fish steak... arrange some greens on individual dinner plate. Arrange some of the red pepper slices around the outside (perimeter). Place meat in center. Make a fan of 3 orange sections on the greens and garnish with zest strands or curls. Drizzle a spoonful of the dressing on top of the grilled entree. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #87 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 197
Calories From Fat: 58
Total Fat: 6.5g
Cholesterol: 73.1mg
Sodium: 330.6mg
Potassium: 261.6mg
Carbohydrates: 6.3g
Fiber: <1g
Sugar: 5.4g
Protein: 27.2g