Courtesy of Cream of the Crop http://www.creamofthecropnatural.com

Orange-Tempeh Salad Diet Type: Low Carbohydrate Cooking Time: Over one hour Ingredients:   2 tablespoons orange marmalade   1 teaspoon minced fresh Ginger Root   1 clove garlic, minced   1/4 cup Brown Rice Vinegar   1/4 cup Tamari   1/3 cup fresh orange juice   1/4 teaspoon Cayenne pepper or to taste   1 package Tempeh   4 cups mixed fresh greens (curly endive, Radicchio, and leaf lettuce)   1 medium carrot, grated   1 cup sliced mushrooms   1/3 cup nonfat plain yogurt   cooked beets, sliced for garnish   Directions: 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. Servings: 6 Author: Polly Pitchford, Full Spectrum Health™

Nutrition Facts Serving Size: 1 Servings per Recipe: 6 Amount Per Serving  Calories 106 Calories from Fat 29  % Daily Value* 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% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.