3 cups assorted salad greens
2 navel oranges, peeled and sectioned
1/2 cup thin sliced celery
2 tbsp chopped green onion
Combine all the ingredients together in a large salad bowl; set aside.
Dressing:
1/4 cup cider vinegar
1/4 cup Splenda granular
2 tsp canola or olive oil
1/4 cup slivered almonds, toasted
In a small mixing bowl, combine the vinegar, Splenda, and canola or olive oil. Stir with a whisk until mixture is well blended. Drizzle the dressing evenly over the salad and toss gently. Sprinkle the almonds over top of tossed salad.
1/2 cup thin sliced celery
2 tbsp chopped green onion
Combine all the ingredients together in a large salad bowl; set aside.
Dressing:
1/4 cup cider vinegar
1/4 cup Splenda granular
2 tsp canola or olive oil
1/4 cup slivered almonds, toasted
In a small mixing bowl, combine the vinegar, Splenda, and canola or olive oil. Stir with a whisk until mixture is well blended. Drizzle the dressing evenly over the salad and toss gently. Sprinkle the almonds over top of tossed salad.
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