About

Recipe By: Clara Schneider, MS, RD, RN, CDE, LDN

Make this for: Lunch

Category: Salads

This Recipe Makes: 10 Serving(s)

What you'll need

• 3 oz fresh orange juice (for the Salad Dressing)
• 2 tbsp. fresh lemon juice (for the Salad Dressing)
• 1 tsp. orange zest (for the Salad Dressing)
• 2 tbsp. canola oil
• 2 tbsp. dried tarragon (for the Salad Dressing)
• 1 pkg. sugar substitute (stevia used in analysis (for the Salad Dressing)
• 10 cup balsamic vinegar (for the Salad Dressing)
• 2 large easy to peel oranges (for the Salad)
• 1 large fennel bulb (for the Salad)
• 1/4 large sweet red pepper cut in small pieces (for the Salad)
• 1/4 cup cashew pieces (dry roasted without salt) (for the Salad)
• 10 cup mixed leafy greens (Spring mix salad) (for the Salad)

Instructions

• Step 1
  Mix together all ingredient for the dressing in a medium container with a lid that seals.
• Step 2
  Wash and clean fennel bulb (cut off the stems and leaves). Cut the bulb in half cut out and discard the tough core. Cut the fennel bulb halves 3/8 x 1 inch bit sized pieces.
• Step 3
  Peel oranges, separate sections and cut into bite sized pieces.
• Step 4
  Mix together lettuce and fennel and red pepper and place into large serving bowl or plate.
• Step 5
  Drizzle salad dressing on top.
• Step 6
  Cover salad with orange slices and nuts and mix gently. Refrigerate if not using immediately. (This recipe is low in sodium, high in vitamin A and vitamin C)

Diabetic Exchanges

• Fruit: 1/3
• Fat: 1