| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Canadian |
|
4 |
servings |
INGREDIENTS
| 6 |
c |
Spinach; fresh |
| 1 |
lg |
Onion; mild, cut into rings |
| 1 |
lg |
Orange |
| 1/4 |
c |
Orange juice |
| 2 |
ts |
Vegetable oil |
| 1 |
|
Clove garlic; finely chopped |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper; freshly ground |
INSTRUCTIONS
Wash spinach, remove tough stems and discard; pat leaves dry; tear into
pieces and place in salad bowl. Add onion rings. (I use vidalia in season
or purple or red salad onion). Peel orange and remove sections with knife.
Cut each section in half; add to spinach. Squeeze juice from the remaining
sections to make 1/4 cup. Add oil, garlic, salt and pepper to the orange
juice; stir well. Pour over spinach mixture; toss to mix well. Cover and
refrigerate several hours.
Makes 4 (1-1/2 cup servings)
Each serving 1 Fruits & Vegetable Choice; 1/2 Fat choice WW Points = 1
10g Carbohydrates, 2g Protein, 3g Total Fat, 75 Calories; {3.6 Fiber (from
MC))}
NOTES : Make and refrigerate this salad 4 to 6 hours before serving. This
allows flavours to mallow. Typed into MC format and WW points added
(6/11/99) by hdeacey@sympatico.ca
Recipe by: Source: Choice Cooking Canadian Diabetes Assn.
Posted to EAT-LF Digest by "Helen Deacey" <hdeacey@sympatico.ca> on Jun 12,
1999, converted by MM_Buster v2.0l.
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