Title: Bed of Wilted Greens for Grilled Meat
Categories: Insert Bbq Fruit Salmon
Yield: 4 Servings
| | | For dressing - - - |
| 3 | tb | Fresh orange juice |
| 2 | tb | Soy sauce, low sodium |
| 1 | tb | Honey |
| 2 | ts | Salad oil |
| 1 | ts | Sesame oil |
| 1/2 | ts | Fresh ginger root; grated |
| | | For the salad - - - |
| 6 | c | Mixed young greens; torn |
| 1 | sm | Fresh red bell pepper; cut into thin strips |
| 1 | md | Orange or tangerine; peeled and sectioned |
| 1 | | Strands of orange peel |
| | | Suggestions for meat entree - - - |
| | | Chicken breast; boned and skinned |
| | | Salmon or swordfish steak |
| | | Pork snitzel; cornmeal bread ing |
Recipe by: adapted from BH&G, Low-Fat & Luscious, 1996 Preparation Time:
0:05 ~ Combine the dressing ingredients In a small bowl. ~ For the greens,
use a combination of spinach, mustard, collard, beet, cha - Tear large
pieces (larger than 3 inches), placing them and the orange sec - In a large
skillet, bring salad dressing mixture to boiling. Add red pep - To serve
with a grilled meat or fish steak... arrange some greens on ind