Mandarin Salad with Tempeh

Ingredients

 * marinade
 * 2 tbsp orange marmalade, low-sugar
 * 1 tsp ginger, fresh, minced
 * 1 tsp garlic, fresh, minced
 * 1/4 cup lemon juice, fresh
 * 1/4 cup vinegar, rice wine
 * 1/4 cup soy sauce, low sodium
 * 1/3 cup orange juice, fresh
 * 1/4 tsp pepper, cayenne, or to taste
 * salad
 * 1 lbs tempeh, any variety
 * 4 cup greens, mixed salad such as
 * -curly endive, radicchio &
 * -leaf lettuce
 * 1 med carrot, coarsely grated
 * 1 cup mushrooms, thinly sliced
 * 1 cup oranges, canned, mandarin
 * -slices, drained
 * 1/3 cup yogurt, nonfat, plain, to ½ c

Directions
Combine marinade ingredients in a shallow pan. Set aside. Cut tempeh into strips about 2 inches long & ½ inch wide. Steam 20 minutes. Drain well; add to marinade. Cover and refrigerate, basting tempeh with marinade occasionally. In a large salad bowl, toss together greens, carrot, mushrooms and orange slices. 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, the toss with salad. Serves Variation: for a lovely presentation, garnish the perimeter of the serving dish with slices of cooked beets. Per serving: 235 cal; 15g prot; 5g fat; 31g carb; 0.1 mg chol; 428mg sod; 6g fiber