Orange and Watercress Salad
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(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 |
| Dressing: |
| 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 |
| 6 | lettuce cups |
| 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 |
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