Mandarin salad with tempeh

Yield: 6 Servings MMM

Ingredients:

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

Instructions:

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)