Title: Bed of Wilted Greens for Grilled Meat
Categories: Vegetable
Yield: 4 Servings

--------------------------------FOR DRESSING--------------------------------
3 tb Fresh orange juice
2 tb Soy sauce; low sodium
1 tb Honey
2 ts Salad oil
1 ts Sesame oil
1/2 ts Fresh ginger root; grated

-------------------------------FOR THE SALAD-------------------------------
6 c Mixed young greens; torn
1 sm Fresh red bell pepper;
-cut into thin strips
1 md 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

From: PatH

Date: Wed, 15 May 1996 19:31:13 -0700 (PDT)

Recipe by: BH&G, Low-Fat & Luscious, 1996 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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