Mandarin salad with tempeh

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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