Orange-Pecan Mixed Green Salad

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Yield:

4 servings (serving size: 1 cup greens, about 2 tablespoons vinaigrette, 4 orange slices, and 1/2 tablespoon pecans)

Recipe from

Oxmoor House

Nutritional Information

Calories 61
Caloriesfromfat 0.0 %
Fat 3.8 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.5 g
Carbohydrate 6.5 g
Fiber 2.6 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 5 mg
Calcium 0.0 mg

Ingredients

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

Preparation

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.

Note:

All-New Complete Step-by-Step Diabetic

March 2006
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