Mandarin Salad With Tempeh Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
MARINADE
2 tbsp: Orange marmalade, low-sugar
1 tsp: Ginger,fresh, minced
1 tsp: Garlic,fresh, minced
1/4 cup: Lemon juice, fresh
1/4 cup: Vinegar, rice wine
1/4 cup: Soy sauce, low sodium
1/3 cup: Orange juice, fresh
1/4 tsp: Pepper,cayenne, or to taste
SALAD
1 lbs: Tempeh, any variety
4 cup: Greens, mixed salad such as curly endive,radicchio & leaf lettuce
1 medium: Carrot, coarsely grated
1 cup: Mushrooms, thinly sliced
1 cup: Oranges, canned,mandarin slices,drained
1/3 cup: Yogurt,nonfat,plain, to 1/2 c
Directions:
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)
Source from luhu.jp
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)
Source from luhu.jp