Orange-Almond Salad
3 Cups Salad; 2 Oranges, peeled and separated into sections; 1/2 C. Thinly Sliced Celery; 2 T. Chopped Green Onion; 1/4 C. Cider Vinegar; 1/4 C. Splenda; 2 tsp. Vegetable Oil; 1/4 C. Toasted Almond Slivers
Mix salad greens, oranges, celery and green onions in large bowl.
In another bowl mix vinegar, splenda, and vegetable oil. Whisk until smooth. Drizzle dressing mixture over salad. Toss gently to coat. Sprinkle almonds over each serving. Makes 4 servings.
11 Net Carbs per 1 1/4 cup serving.
This recipe found in Best Recipes, Vol. 3, No. 22. Sweet Indulgences, Splenda Brand.
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