mandarin salad with tempeh
- Categories
- Salad
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Orange marmalade,low-sugar |
| 1 teaspoon | Ginger,fresh;minced |
| 1 teaspoon | Garlic,fresh;minced |
| ¼ cup | Lemon juice,fresh |
| 1 pounds | Tempeh,any variety |
| 4 cups | Greens,mixed salad such as curly endive,radicchio & leaf lettuce |
| 1 medium | Carrot;coarsely grated |
| ¼ cup | Vinegar,rice wine |
| ¼ cup | Soy sauce,low sodium |
| ⅓ cup | Orange juice,fresh |
| ¼ teaspoon | Pepper,cayenne;or to taste |
| 1 cup | Mushrooms;thinly sliced |
| 1 cup | Oranges,canned,mandarin slices,drained |
| ⅓ cup | Yogurt,nonfat,plain;to 1/2 c |
MARINADE
SALAD
Combine marinade ingredients in a shallow pan. Set aside.
Cut tempeh into strips about 2 inches long & ½ 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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