Bed of wilted greens for grilled meat

 
                   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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