Orange and Watercress Salad
(makes 6 servings)
|1||pound (450 g) watercress, washed and tough stems removed|
|2||navel oranges, 8 ounces (240 g) each, peeled and thinly sliced crosswise|
|6||ounces (180 g) fresh mushrooms, sliced thin|
|1||teaspoon (5ml) Dijon mustard|
|3||tablespoons (45 ml) olive oil|
|2||tablespoons (30 ml) white wine vinegar|
|freshly ground pepper to taste|
|2||tablespoons (30 ml) egg substitute|
|2||tablespoons fresh tarragon or basil for garnish|
- Tear the watercress into bite sized pieces. Place in a bowl with the orange slices and mushrooms.
- Whisk together the mustard, oil, vinegar, pepper and egg substitute. Pour over the salad.
- Place the lettuce cups on salad plates. Fill with equal portions of the salad and garnish with the herbs. serve immediately.
|Per serving:||107 calories (55% calories from fat), 4 g protein, 7 g total fat (1.0 saturated fat), 9 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 66 mg sodium|
|Diabetic exchanges:||1/2 carbohydrate (fruit), 1 1/2 fat|