Citrus juices and orange peel add a burst
of flavor to salad greens when tossed with this home-made vinaigrette.
Spring
Greens with Citrus Vinaigrette
- Dressing:
1 teaspoon cornstarch
3 tablespoons SPLENDA® No Calorie Sweetener, Granulated
1/4 cup water
2 teaspoons grated orange peel
1 tablespoon fresh orange juice
1 tablespoon fresh lime juice
1/4 cup white wine vinegar
1/2 cup canola oil
1 teaspoon salt
1/8 teaspoon ground white pepper
-
- 5 ounces baby salad greens
- Mix cornstarch, SPLENDA®
Granulated Sweetener and water in a small saucepan. Heat over
medium-high heat. Stir constantly until mixture thickens. Set-aside
until cool (approx. 10 minutes).
- Place orange juice, lime
juice, vinegar and grated orange peel in blender. Mix briefly
on high.
- Turn blender on low and
drizzle canola oil into juice mixture. Add starch mixture to
juice mixture and briefly blend on low.
- Season with salt and pepper.
- Toss finished dressing
with greens. Refrigerate remaining dressing up to 5 days.
Makes 10 servings.
Nutrition Info Per Serving
(1/10 of recipe): Calories: 100; Calories from Fat: 100; Total
Fat: 11g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 240mg;
Total Carbs: 1g; Dietary Fiber: 0g; Sugars: 0g; Protein: 0g;
Exchanges per Serving:
1 Vegetable, 1 Fat
Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie
sweetener made from sugar that is suitable for diabetics. For
more information regarding this product, please call 1-800-777-5363
or visit their website at www.splenda.com.
