Bed of wilted greens for grilled meat

Yield: 4 Servings

Measure Ingredient
3 tablespoons Fresh orange juice
2 tablespoons Soy sauce; low sodium
1 tablespoon Honey
2 teaspoons Salad oil
1 teaspoon Sesame oil
½ teaspoon Fresh ginger root; grated
6 cups Mixed young greens; torn
1 small Fresh red bell pepper; cut into thin strips
1 medium Orange or tangerine; peeled and sectioned
Long strands of orange peel
Chicken breast; boned and skinned
Salmon or swordfish steak
Pork snitzel
Cornmeal breading

FOR DRESSING

FOR THE SALAD

SUGGESTIONS FOR MEAT ENTREE

From: PatH <phannema@...>

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@...

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