*  Exported from  MasterCook  *

                       MANDARIN SALAD WITH TEMPEH

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       -----MARINADE-----
  2       tb           Orange marmalade,low-sugar
  1       t            Ginger,fresh -- minced
  1       t            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
                       -----SALAD-----
  1       lb           Tempeh,any variety
  4       c            Greens,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;
 0.1mg 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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