Diabetes Recipes

Spring Mix Salad with Orange and Fennel

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Spring Mix Salad with Orange and Fennel
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Nutrition Facts

Makes: 10 Serving(s)

Amount Per Serving

Calories: 90

Total Fat: 4.5g

Saturated Fat: 0.5g

Cholesterol: 0mg

Sodium: 30mg

Total Carbohyrdates: 11g

Dietary Fiber: 2g

Sugars: 6g

Protein: 2g

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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)


  • 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