Mandarin Salad with Tempeh

Description
For a lovely presentation, garnish the perimeter of the serving dish with slices of cooked beets.

Marinade

 * 2 tbsp orange marmalade, low-sugar
 * 1 tsp ginger, fresh, minced
 * 1 tsp garlic, fresh, minced
 * ¼ cup lemon juice, fresh
 * ¼ cup vinegar, rice wine
 * ¼ cup soy sauce, low sodium
 * ⅓ cup orange juice, fresh
 * ¼ tsp pepper, cayenne, or to taste

Salad

 * 1 lbs tempeh, any variety
 * 4 cup greens, mixed salad such as curly endive, radicchio and leaf lettuce
 * 1 med carrot, coarsely grated
 * 1 cup mushrooms, thinly sliced
 * 1 cup oranges, canned, mandarin slices, drained
 * ⅓ to ½ cup yogurt, nonfat, plain

Directions

 * 1) Combine marinade ingredients in a shallow pan.
 * 2) Set aside.
 * 3) Cut tempeh into strips about 2 inches long and ½ inch wide.
 * 4) Steam 20 minutes.
 * 5) Drain well; add to marinade.
 * 6) Cover and refrigerate, basting tempeh with marinade occasionally.
 * 7) In a large salad bowl, toss together greens, carrot, mushrooms and orange slices.
 * 8) Strain marinade from tempeh into a separate bowl.
 * 9) Toss tempeh with salad.
 * 10) Stir yogurt into marinade, adding more for a creamier texture; taste for seasoning, the toss with salad.

Nutritional information
Per serving: 235 cal; 15g prot; 5g fat; 31g carb; 0.1 mg chol; 428 mg sod; 6g fiber