Bed of wilted greens for grilled meat
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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.
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