4 servings (serving size: 1 cup greens, about 2 tablespoons vinaigrette, 4 orange slices, and 1/2 tablespoon pecans)
1/4 cup balsamic vinegar
1/4 cup water
1 tablespoon minced onion
1 teaspoon olive oil
3/4 teaspoon cornstarch
4 cups mixed salad greens
1 large navel orange, peeled and cut into 8 slices
2 tablespoons chopped pecans
How to Make It
Combine first 5 ingredients in a 2-cup glass measure; stir well. Microwave, uncovered, at HIGH 1 minute or until mixture boils and is slightly thickened. Stir until smooth. Let cool to room temperature.
Place 1 cup salad greens on each of 4 plates. Drizzle evenly with vinaigrette. Cut orange slices in half. Arrange slices over salad greens, and sprinkle with pecans.
Tip: For a richer, nuttier salad, toast the pecans in a skillet over medium heat for 5 minutes, stirring often.
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