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Nuts: Orange-Almond Salad

Source of Recipe

Diabetic Cooking Magazine 2005
Orange-Almond Salad

Exchanges
WW Points
Makes 4 servings

3 cups Assorted Greens
2 Navel Oranges, peeled & separated into sections
1/2cup Thinly Sliced Celery
2 Tbsp. Chopped Green Onion
1/4cup Cider Vinegar
1/4 cup SPLENDA® Granular
2 tsp. Vegetable Oil
1/4cup Toasted Slivered Almonds

Combine greens, orange sections, celery, and green onion in a large bowl. Set aside.

Combine vinegar, SPLENDA® Granular, and vegetable oil in a small mixing bowl. Stir with a whisk until well blended. Drizzle dressing mixture evenly over greens mixture. Toss gently to coat.

To serve place 1 cup salad mixture on a serving plate and garnish by sprinkling 1 Tbsp. almonds over the top of the salad. Serve immediately.

One serving equals: Calories 113...Total Fat 7 (Saturated Fat 0.5 g)...Cholesterol 0 mg...Sodium 17 mg... Total Carbohydrate 14 g (Dietary Fiber 3 g...Sugars 9 g)... Protein 3 g ++++ Exchanges: 1 fruit, 1 fat ++++ WWP: 2