Mandarin Salad With Tempeh

* Exported from MasterCook *

MANDARIN SALAD WITH TEMPEH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----MARINADE-----
2 tb Orange marmalade,low-sugar
1 t Ginger,fresh -- minced
1 t 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
-----SALAD-----
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

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; 6g fiber.

From Vegetarian Times Magazine 7/93 Page 30 "Low-fat
Kitchen" by Mary Carroll Formatted to MM by J.Duckett1
(Kat)



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