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Title: Mandarin Salad with Tempeh
Categories: Salad Vegetarian Rice
Yield: 6 Servings
| 2 | tb | Orange marmalade; low-sugar |
| 1 | ts | Ginger,fresh; minced |
| 1 | ts | Garlic,fresh; minced |
| 1/4 | c | Lemon juice; fresh |
| 1/4 | c | Vinegar; rice wine |
| 1/4 | c | Soy sauce; low sodium |
| 1/3 | c | Orange juice; fresh |
| 1/4 | ts | Pepper,cayenne; or to taste ----salad----- |
| 1 | lb | Tempeh; any variety |
| 4 | c | Greens; mixed salad such as curly endive; radicchio & leaf l |
| 1 | md | Carrot; coarsely grated |
| 1 | c | Mushrooms; thinly sliced |
| 1 | c | Oranges,canned; mandarin slices; drained |
| 1/3 | c | Yogurt,nonfat,plain; to 1/2 |
Combine marinade ingredients in a shallow pan. Set aside.
Cut tempeh into strips about 2 inches long & 1/2 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; 6 g 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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