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Bed Of Wilted Greens For Grilled Meat

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

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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