*  Exported from  MasterCook  *

                 Bed of Wilted Greens for Grilled Meat

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.

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