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    Orange Cucumber Tossed Salad

    Source of Recipe

    Light & Tasty Magazine
    Exchanges
    Serves: 8

    2 medium naval oranges, peeled and sliced
    1 medium cucumber, sliced
    4 c. torn romaine
    4 c. torn leaf lettuce
    1 small red onion, sliced and separated into rings
    1/4 c. orange juice
    2 T. balsamic vinegar
    1-1/2 tsp. sugar
    1/8 tsp. pepper
    3 T. canola oil
    1 c. seasoned salad croutons

    Place orange and cucumber slices around the bottom sides of a straight-sided glass salad bowl. Cut any remaining orange and cucumber slices in half; place in another bowl. Add lettuce and onion.

    In a jar with a tight-fitting lid, combine the next 5 ingredients; shake well. Pour over lettuce mixture and toss gently to coat. Carefully spoon into salad bowl. Serve immediately.

    One 1-cup serving equals: 111 calories…6 gm fat (1 gm saturated)…trace cholesterol…67 mg sodium…13 gm carbohydrate…3 gm fiber…2 gm protein ++++ Exchanges: 1 vegetable…1 fat…1/2 fruit

 

 

 


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