Recipe By : BH&G, Low-Fat & Luscious, 1996
Serving Size : 4 Preparation Time :0:05
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For dressing - - -
3 tablespoons fresh orange juice
2 tablespoons soy sauce, low sodium
1 tablespoon honey
2 teaspoons salad oil
1 teaspoon sesame oil
1/2 teaspoon fresh ginger root -- grated
For the salad - - -
6 cups mixed young greens -- torn
1 small fresh red bell pepper -- cut into thin strips
1 medium orange or tangerine -- peeled and sectioned
long strands of orange peel
Suggestions for meat entree - - -
chicken breast -- boned and skinned
salmon or swordfish steak
pork snitzel -- cornmeal breading
- Combine the dressing ingredients In a small bowl.
- For the greens, use a combination of spinach, mustard, collard, beet,
chard, and/ or radicchio. Avoid older, tougher leaves. Remove rib from
chard if too old.
- Tear large pieces (larger than 3 inches), placing them and the orange
sections in a large bowl.
- In a large skillet, bring salad dressing mixture to boiling. Add red
pepper strips. Remove skillet from heat. Pour hot mixture over the greens,
tossing to mix.
- To serve with a grilled meat or fish steak... arrange some greens on
individual dinner plate. Arrange some of the red pepper slices around the
outside (perimeter). Place meat in center. Make a fan of 3 orange sections
on the greens and garnish with zest strands or curls. Drizzle a spoonful of
the dressing on top of the grilled entree.
