Red, White And Orange Saucy Salad

Recipe Ingredients

3		Navel oranges - peeled, sliced,
		And quartered
1 1/2 cups	165g / 5.8oz	Shredded carrots
1		Red kidney beans - (15 1/2 oz) - rinsed, drained
1		Great Northern beans - (15 1/2 oz) - rinsed, drained
1/3 cup	48g / 1.7oz	Chopped fresh parsley
1/3 cup	48g / 1.7oz	Green pepper - chopped
1/3 cup	78ml	Tarragon white wine vinegar
2 tablespoons	30ml	Balsamic vinegar
6		Equal sweetener
		= (or 1 3/4 tspns Equal for Recipes
		Or 1/4 cup Equal Spoonful)
12		Lettuce leaves
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a large, non-metallic bowl, combine oranges, carrots, kidney beans and Great Northern beans. Cover and chill.

Combine remaining ingredients (except lettuce) in a medium bowl and stir well. Cover and refrigerate until chilled.

Lightly toss dressing with the orange, carrot and bean mixture; add salt and pepper, to taste. Let stand to blend flavors. Keep refrigerated until ready to serve. Serve over lettuce leaves on individual plates.

To garnish, cut thin lengthwise strips of green pepper; remove excess flesh. Place in bowl of ice water. Refrigerate uncovered overnight to create curls.

This recipe yields 6 servings. Serving size: 1/6 recipe.

Exchanges Per Serving: 2 Starch, 1 Vegetable, 1/2 Fruit.

Nutrition Facts: Calories 231; Total Fat 1g; Cholesterol 0mg; Sodium 19mg; Carbohydrate 47g; Protein 12g.

Source:
American Diabetes Association at http://www.diabetes.org

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