Mandarin Salad With Tempeh

Recipe Ingredients

		Marinade
2 tablespoons	30ml	Orange marmalade - low-sugar
1 teaspoon	5ml	Ginger - fresh, minced
1 teaspoon	5ml	Garlic - fresh, minced
1/4 cup	59ml	Lemon juice - fresh
1/4 cup	59ml	Vinegar - rice wine
1/4 cup	59ml	Soy sauce - low sodium
1/3 cup	78ml	Orange juice - fresh
1/4 teaspoon	1.3ml	Pepper - cayenne, or to taste
		Salad
1 lb	454g / 16oz	Tempeh - any variety
4 cups	440g / 15oz	Greens - mixed salad such as
		Endive - radicchio &
		Lettuce
1		Carrot - coarsely grated (medium)
1 cup	237ml	Mushrooms - thinly sliced
1 cup	237ml	Oranges - canned, mandarin
1/3 cup	78ml	Yogurt - non-fat, plain, to
1/2

Recipe Instructions

Combine marinade ingredients in a shallow pan. Set aside.

Cut tempeh into strips about 2 inches long and 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.

From Vegetarian Times Magazine 7/93 Page 30 "Low-fat Kitchen" by Mary Carroll

Source:
Betty Crocker Cookbook, 1978

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