Spring Salad with Oranges and Raspberry/Orange Vinaigrette
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(makes 4 servings)
| 4 | cups (224 g) bite-size pieces of butter lettuce, well washed and drained |
| 1/4 | cup (26 g) fresh bean sprouts, rinsed and drained |
| 1 | large navel orange |
| 1 | small shallot, finely minced |
| 1 | tablespoon (15 ml) raspberry vinegar |
| 1 | tablespoons (15 ml) olive oil |
| salt (optional) |
| freshly ground pepper |
- Put lettuce in a salad bowl. Top with bean sprouts.
- Finely grate 1 tablespoon (15 ml) of the zest from the orange. Set aside.
- Peel the orange, removing all white pith. Thinly slice crosswise. Arrange orange slices on top of lettuce.
- In a small cup, whisk together shallot, vinegar, and oil. Pour over greens and season with salt (if using) and pepper to taste.
- Toss and serve at the table.
| Per serving: | 65 calories (45 % calories from fat), 2 g protein, 4 g total fat (0.5 g saturated fat), 8 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 253 mg potassium, 4 mg sodium |
| Diabetic exchanges: | 1/2 carbohydrate (fruit), 1 fat |
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