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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From the American Diabetes Association. This recipe is a 16% calorie reduction and an 18% carbohydrate reduction from traditional recipe. navel oranges, carrots, canned red kidney beans, canned Great Northern beans, finely chopped fresh parsley,red bell pepper, tarragon white wine vinegar, balsamic vinegar Equal Spoonful OR Equal sweetener, salt and pepper, lettuce leaves cvt Ingredients:
3 navel oranges, peeled, sliced, membranes removed |
1 1/2 cups finely shredded carrots |
1 cup canned red kidney beans, rinsed and drained |
1 cup canned great northern beans, rinsed and drained |
1/3 cup finely chopped fresh parsley |
1/3 cup red bell pepper, chopped |
1/3 cup tarragon white wine vinegar |
1/3 cup balsamic vinegar |
36 g equal sweetener (83289) or 1/4 cup equal spoonful |
1 salt and pepper to taste |
12 lettuce leaves |
Directions:
1. In a large non-metallic bowl, combine oranges, carrots, kidney beans and Great Northern beans. Cover and chill.
2. Combine remaining ingredients (except lettuce) in a medium bowl and stir well. Cover and refrigerate until chilled.
3. Pour the dressing into the orange, carrot and bean mixture; add salt and pepper, to taste. Let stand to blend flavors. Keep refrigerated until ready to serve.
4. Serve over lettuce leaves on individual plates.
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