Name: Mandarin Salad with Tempeh
Ingredients: 2 tb Orange marmalade,low-sugar; 1 ts Ginger,fresh;minced; 1 ts Garlic,fresh;minced; 1/4 c Lemon juice,fresh; 1/4 c Vinegar,rice wine; 1/4 c Soy sauce,low sodium; 1/3 c Orange juice,fresh; 1/4 ts Pepper,cayenne;or to taste; 1 lb Tempeh,any variety; 4 c Greens,mixed salad such as curly endive,radicchio & leaf lettuce; 1 md Carrot;coarsely grated; 1 c Mushrooms;thinly sliced; 1 c Oranges,canned,mandarin slices,drained; 1/3 c Yogurt,nonfat,plain;to 1/2 c

CATEGORY	CUISINE	TAG	YIELD
	Vegetarian	Salads, Lacto, Hot weather, W. puck, High fiber	6	Servings

INGREDIENTS

2	tb	Orange marmalade,low-sugar
1	ts	Ginger,fresh;minced
1	ts	Garlic,fresh;minced
1/4	c	Lemon juice,fresh
1/4	c	Vinegar,rice wine
1/4	c	Soy sauce,low sodium
1/3	c	Orange juice,fresh
1/4	ts	Pepper,cayenne;or to taste
1	lb	Tempeh,any variety
4	c	Greens,mixed salad such as curly endive,radicchio & leaf lettuce
1	md	Carrot;coarsely grated
1	c	Mushrooms;thinly sliced
1	c	Oranges,canned,mandarin slices,drained
1/3	c	Yogurt,nonfat,plain;to 1/2 c

INSTRUCTIONS

MARINADE
SALAD
Combine marinade ingredients in a shallow pan.  Set aside.
Cut tempeh into strips about 2 inches long  & 1/2 inch wide. Steam 20
minutes.  Drain well; add to marinade. Cover and refrigerate, basting
tempeh with marinade occasionally.
In a large salad bowl, toss together greens, carrot, mushrooms and orange
slices.  Strain marinade from tempeh into a separate bowl. Toss tempeh with
salad. Stir yogurt into marinade, adding more for a creamier texture; taste
for seasoning, the toss with salad. Serves 6.
Variation:  For a lovely presentation, garnish the perimeter of the serving
dish with slices of cooked beets.
Per serving:  235 cal; 15g prot; 5g fat; 31g carb; 0.1mg chol; 428mg sod;
6 g  fiber.
From Vegetarian Times Magazine  7/93  Page 30 "Low-fat Kitchen" by Mary
Carroll Formatted to MM by J.Duckett1 (Kat)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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