Bed of Wilted Greens for Grilled Meat

4 Servings

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Bed of Wilted Greens for Grilled Meat Ingredients

FOR DRESSING	1 sm Fresh red bell pepper;
3 tb Fresh orange juice	1 md Orange or tangerine;
2 tb Soy sauce; low sodium	Long strands of orange peel
1 tb Honey	SUGGESTIONS FOR MEAT ENTREE
2 ts Salad oil	Chicken breast; boned and
1 ts Sesame oil	Salmon or swordfish steak
1/2 ts Fresh ginger root; grated	Pork snitzel
FOR THE SALAD	Cornmeal breading
6 c Mixed young greens; torn

Instructions for Bed of Wilted Greens for Grilled Meat

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. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #87 From the MasterCook recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: BeefCuisine: Uncategorized