Spring Greens with Citrus Vinaigrette
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 110110 cal |
| pro | 1 g1g pro |
| total fat | 10 g10g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 3 g3g carb |
| fibre | 1 g1g fibre |
| sodium | 250 mg250mg sodium |
| Sugars | 1 g1g Sugars |
- Preparation time: 15 minutes
Ingredients
- 1 tsp cornstarch 1 tsp cornstarch
- 3 tbsp Splenda® No Calorie Sweetener, Granular 3 tbsp Splenda® No calorie Sweetener, Granular
- 1/4 cup water 1/4 cup water
- 2 tsp grated orange peel 2 tsp grated orange peel
- 1 tbsp fresh orange juice 1 tbsp fresh orange juice
- 1 tbsp fresh lime juice 1 tbsp fresh lime juice
- 1/4 cup white wine vinegar 1/4 cup white wine vinegar
- 1/2 cup canola oil 1/2 cup canola oil
- 1 tsp salt 1 tsp salt
- 1/8 tsp white ground pepper 1/8 tsp white ground pepper
- 4 bags (5 oz each) baby salad greens 4 bags (5 oz each) baby salad greens.php">greens
Preparation
1. Mix cornstarch, SPLENDA® Granulated and water in a small saucepan. Heat over medium high heat. Stir constantly until mixture thickens. Set aside until cool (approx. 10 minutes).
2. Place orange juice, lime juice, vinegar and grated orange peel in the jar of a blender. Mix briefly on high.
3. Turn blender on low and drizzle canola oil into juice mixture. Add starch mixture to juice mixture and briefly blend on low.
4. Season with salt and pepper.
5. Toss finished dressing with greens. Refrigerate remaining dressing up to 5 days.
Additional information :
Source : SPLENDA®
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