Recipe - Bed Of Wilted Greens For Grilled Meat

FOR DRESSING
3 tablespoon Fresh orange juice
2 tablespoon Soy sauce; low sodium
1 tablespoon Honey
2 teaspoon Salad oil
1 teaspoon Sesame oil
One half teaspoon Fresh ginger root; grated

FOR THE SALAD
6 cup Mixed young greens; torn
1 small Fresh red bell pepper;
cut into thin strips
1 md Orange or tangerine;
peeled and sectioned
Long strands of orange peel

SUGGESTIONS FOR MEAT ENTREE
Chicken breast; boned and
skinned
Salmon or swordfish steak
Pork snitzel
Cornmeal breading

From: PatH phannema@wizard.ucr.edu

Date: Wed, 15 May 1996 19:31:13 0700 (PDT)

Recipe by: BH&G, LowFat & 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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