Yield: 4 Servings
|3 tablespoons||Fresh orange juice|
|2 tablespoons||Soy sauce; low sodium|
|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|
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.
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MC-RECIPE DIGEST V1 #87
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