Orange and Sprout Salad
Oranges are a great source of vitamin C and fiber and have zero saturated fat, sodium or cholesterol. The salad’s cool, crunchy bean sprouts combined with tangy orange makes for a lip-smacking, healthy lunch.
Makes 4 servings
2 small oranges, peeled and sectioned
2 stalks celery, sliced
2 cups torn lettuce
1 cup bean sprouts
2 Tbsp slivered almonds, toasted
For the dressing
2 Tbsp unsweetened orange juice
1 Tbsp cider vinegar
1 Tbsp vegetable oil
½ tsp celery seeds
¼ tsp salt
¼ tsp granulated sugar
In a salad bowl, combine oranges, celery, lettuce, bean sprouts and almonds.
Dressing: In a small bowl, whisk together orange juice, vinegar, oil, celery seeds, salt and sugar.
Pour dressing over salad and toss to coat.
Nutrition facts (per serving): calories 96, total fat 6 g (saturated fat 9 g), carbohydrate 11 g, fiber 2 g, protein 3 g, cholesterol 0 mg, sodium 168 mg
Excerpted form 250 Essential Diabetes Recipes by Sharon Zeiler/Canadian Diabetes Association.
© 2011 Robert Rose Inc. www.robertrose.ca Reprinted with publisher permission. All rights reserved.