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Orange-Tempeh Salad
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Authored By: Polly Pitchford, Full Spectrum Health™
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Light and lovely for warm weather lunching.
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Diet Types: Low Carbohydrate, Low Fat, Vegetarian
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Ingredients:
2 tablespoons orange marmalade1 teaspoon minced fresh Ginger Root1 clove garlic, minced 1/4 cup Brown Rice Vinegar 1/4 cup Tamari1/3 cup fresh orange juice1/4 teaspoon Cayenne pepper or to taste 1 package Tempeh4 cups mixed fresh greens (curly endive, Radicchio, and leaf lettuce) 1 medium carrot, grated 1 cup sliced mushrooms1/3 cup nonfat plain yogurtcooked beets, sliced for garnish
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Serves: 6
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Cooking Time: Over one hour |
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| Instructions: |
| Combine marinade ingredients in a shallow pan (marmalade through Cayenne pepper). Set aside.
Cut Tempeh into strips about 2" long and 1/2" wide. Steam 15 minutes. Add to marinade, cover and refrigerate at least 2 hours, basting occasionally.
In a large salad bowl, toss together greens, carrot and mushrooms. 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, then toss with salad. Garnish with beet slices. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 6
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| Amount Per Serving |
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Calories 106
Calories from Fat 29
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% Daily Value*
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| | Total Fat 3g | 5% | | | Saturated Fat 1g | 4% | | | Mono Fat 1g | | | | Poly Fat 1g | | | | Cholesterol 0mg | 0% | | | Sodium 696mg | 29% | | | Total Carbs 14g | 5% | | | Dietary Fiber 1g | 4% | | | Protein 8g | | | | Iron | 10% | | | Calcium | 7% | | | Vitamin B-12 | 2% | | | Vitamin B-6 | 5% | | | Vitamin C | 12% | | | Vitamin E | 4% | | | Vitamin D | 2% | | | Vitamin A | 29% | | | Selenium | 4% | | | Manganese | 25% | | | Copper | 15% | | | Zinc | 5% | | | Pantothenic acid | 5% | | | Niacin | 10% | | | Riboflavin | 12% | | | Thiamin | 7% | | | Folate | 9% | | | Potassium | 11% | | | Phosphorus | 14% | | | Magnesium | 10% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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