Recipe - Mandarin Salad With Tempeh

MARINADE
2 tablespoon Orange marmalade,lowsugar
1 teaspoon Ginger,fresh;minced
1 teaspoon Garlic,fresh;minced
One fourth cup Lemon juice,fresh
One fourth cup Vinegar,rice wine
One fourth cup Soy sauce,low sodium
1/3 cup Orange juice,fresh
One fourth teaspoon Pepper,cayenne;or to taste

SALAD
1 pound Tempeh,any variety
4 cup Greens,mixed salad such as
curly endive,radicchio &
leaf lettuce
1 md Carrot;coarsely grated
1 cup Mushrooms;thinly cut or sliced up
1 cup Oranges,canned,mandarin
slices,drained
1/3 cup Yogurt,nonfat,plain;to One half c

Combine marinade ingredients in a shallow pan. Set aside.

Cut tempeh into strips about 2 inches long & One half 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 "Lowfat Kitchen" by Mary
Carroll Formatted to MM by J.Duckett1 (Kat)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini