| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Seafood |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Fresh orange juice |
| 2 |
tb |
Soy sauce; low sodium |
| 1 |
tb |
Honey |
| 2 |
ts |
Salad oil |
| 1 |
ts |
Sesame oil |
| 1/2 |
ts |
Fresh ginger root; grated |
| 6 |
c |
Mixed young greens; torn |
| 1 |
sm |
Fresh red bell pepper; cut into thin strips |
| 1 |
md |
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
FOR DRESSING
FOR THE SALAD
SUGGESTIONS FOR MEAT ENTREE
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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