| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | High fiber, Hot weather, Lacto, Salads, W. puck | 6 | Servings | |
INGREDIENTS
| 2 | T | Orange marmalade, low-sugar |
| 1 | t | Ginger, freshminced |
| 1 | t | Garlic, freshminced |
| 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 | t | Pepper, cayenneor to taste |
| 1 | lb | Tempeh, any variety |
| 4 | c | Greens, mixed salad such as |
| curly endiveradicchio & | ||
| leaf lettuce | ||
| 1 | Carrot, coarsely grated | |
| 1 | c | Mushrooms, thinly sliced |
| 1 | c | Oranges, cannedmandarin |
| slicesdrained | ||
| 1/3 | c | Yogurt, nonfatplainto 1/2 c |
INSTRUCTIONS
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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