Salad
Excellent served with baked chicken or pork.

Servings: 6

2 medium-size seedless oranges
2 tablespoons orange juice
2 tablespoons olive oil
1 tablespoon white wine vinegar
2 teaspoons walnut oil
1/2 teaspoon grated orange peel
1 medium-size head Radicchio, torn in bite size pieces
1 large bunch arugula, ends trimmed
1/4 cup walnuts, toasted, chopped

Using sharp knife, cut away all peel and white pith from oranges. Cut oranges crosswise into 1/4-inch-thick slices. Cut each slice in half. Set aside.

Whisk juice, olive oil, vinegar, walnut oil and orange peel in medium bowl to blend. Season with salt and pepper.

Combine endive, arugula and orange slices in large bowl. Add vinaigrette and toss to coat. Sprinkle with walnuts.

Per Serving: 110 Calories; 9g Fat (70.2% calories from fat); 1g Saturated Fat; 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

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