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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