Red Onion and Orange Salad
1/3 cup red
Bring vinegar, sugar,
and 1 teaspoon salt to a boil in a small saucepan, stirring frequently
until sugar is dissolved, then remove from heat.
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 marinade and onion separately. Whisk mustard, stock, remaining 1/2 teaspoon salt, pepper, and oil into marinade. Add greens, onion, and oranges and toss with dressing. Serve immediately.
Per Serving: 66 Calories; 2g Fat (24.1% calories from fat); trace Saturated Fat; 3g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 452mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
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