Green Salad w/ Red Onion & Oranges
• 1/3 cup red-wine vinegar
Bring vinegar, sugar, and 1 teaspoon salt to a boil in a small saucepan, stirring frequently until sugar is dissolved, then remove from heat.
Cook onion in a saucepan of boiling salted water until crisp-tender, about 4 minutes, then drain in a colander. Rinse under cold water and drain again. Stir
While onion is marinating, cut peel and white pith from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices.
Drain onion in a sieve set over a salad bowl, reserving vinegar marinade and onion separately. Whisk mustard, stock, remaining 1/2 teaspoon salt, pepper,
Per Serving: 61 Calories; 2g Fat (25.6% calories from fat); trace Saturated Fat; 3g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 39mg
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