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Baby Greens with Oranges

Add the blood orange sections just before serving. Overmixing can cause their festive color to bleed into other ingredients.

SERVINGS: 8 (1 1/2-cup) servings

CARB GRAMS PER SERVING: 10

Rated :

by 1 person

Nutrition Facts Per Serving:

Servings: 8 (1 1/2-cup) servings
Calories 93
Total Fat (g) 6
Saturated Fat (g) 1
Monounsaturated Fat (g) 4
Polyunsaturated Fat (g) 1
Cholesterol (mg) 0
Sodium (mg) 107
Carbohydrate (g) 10
Total Sugar (g) 7
Fiber (g) 2
Protein (g) 1
Vitamin A (DV%) 0
Vitamin C (DV%) 0
Calcium (DV%) 0
Iron (DV%) 0

Diabetic Exchanges

Fruit (d.e.) .5
Vegetables (d.e.) 1.5
Fat (d.e.) .5

12	cups mesclun or other mild salad greens
3	tablespoons olive oil
2	tablespoons blood orange juice or regular orange juice
2	tablespoons balsamic vinegar
8	thin slices red onion, separated into rings
2	cups blood orange and/or regular orange sections (8 blood oranges or 6 regular oranges)
1/3	cup mixed country olives or regular kalamata olives
1/8	teaspoon salt
1/8	teaspoon pepper

1. Place greens in a large salad bowl. For dressing, whisk together olive oil, orange juice, and vinegar in a small mixing bowl. Pour dressing over greens, gently tossing to mix.

2. Divide mixture among eight salad plates. Top with onion rings, orange sections, and olives. Lightly sprinkle with salt and pepper. Makes 8 (1 1/2-cup) servings.