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Mandarin Salad With Tempeh

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MANDARIN SALAD WITH TEMPEH
 Categories: Salads, Lacto, Hot weather, W. puck, High fiber
      Yield: 6 Servings
 
MMMMM--------------------------MARINADE-------------------------------
      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

MMMMM---------------------------SALAD--------------------------------
      1 lb Tempeh,any variety
      4 c  Greens,mixed salad such as
           -curly endive,radicchio &
           -leaf lettuce
      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 c
 
  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;
      0.1 mg 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)
 
MMMMM

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