Serve with any grilled or roasted poultry or meat.

Servings: 8

• 1/3 cup red-wine vinegar
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1 small red onion, sliced crosswise very thin and separated into rings
• 2 medium navel oranges
• 2 teaspoons whole-grain mustard
• 1 tablespoon low sodium chicken broth
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon extra virgin olive oil
• 10 cups mixed baby salad greens

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
onion into vinegar mixture and marinate 10 minutes.

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,
and oil into vinegar marinade. Add greens, onion, and oranges and toss with dressing. Serve immediately.

Per Serving: 61 Calories; 2g Fat (25.6% calories from fat); trace Saturated Fat; 3g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 39mg
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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