Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------MARINADE-------------------------------
2 tb Orange marmalade,low-sugar 1/4 c Vinegar,rice wine
1 ts Ginger,fresh;minced 1/4 c Soy sauce,low sodium
1 ts Garlic,fresh;minced 1/3 c Orange juice,fresh
1/4 c Lemon juice,fresh 1/4 ts Pepper,cayenne;or to taste

---------------------------SALAD--------------------------------
1 lb Tempeh,any variety 1 c Mushrooms;thinly sliced
4 c Greens,mixed salad such as 1 c Oranges,canned,mandarin
-curly endive,radicchio -slices,drained
-leaf lettuce 1/3 c Yogurt,nonfat,plain;to 1/2 c
1 md Carrot;coarsely grated

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; 6g 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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