| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
|
6 |
servings |
INGREDIENTS
| 3 |
lg |
Oranges; peeled, segmented, and cut into bite-sized pieces |
| 1 |
c |
Baby carrots; sliced thin |
| 2 |
c |
Cooked quinoa; millet, or other |
| 6 |
|
Stalks celery; sliced thin |
| 1/4 |
c |
Fat free honey mustard salad dressing |
| 3 |
tb |
Fresh lime juice; or to taste |
| 1/4 |
c |
Chopped fresh mint |
|
|
Romaine or other lettuce leaves |
INSTRUCTIONS
Combine all ingredients except the lettuce leaves in a serving bowl. Serve
the salad on a bed of lettuce, or chop the lettuce and toss it with the
salad before serving.
~Per printed recipe~ Calories: 134 Total Fat: 1 g Cals from fat: 6.7%
Dietary Fiber: 4 g Weight Watchers Points: 2.46
NOTES : From "20/30 Fat and Fiber Diet Plan" (Mirkin) Can be modified to
vegan by using vegan salad dressing in place of honey mustard.
Recipe by: Diana Rich
Posted to fatfree digest by "Joy's Diner" <joysdiner@hotmail.com> on Sep
10, 1999, converted by MM_Buster v2.0l.
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