*  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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