Instructions: Combine marinade ingredients in a shallow pan. Set aside.

Cut tempeh into strips about 2 inches long & 1/2 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 6.

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

Carroll

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