1 grapefruit, peeled
1 orange, peeled
1 1/2 quarts of greens (12 ounces)
1 red onion, sliced thin (1 1/4 cups)
2 tablespoons cider vinegar
1 tablespoon lime juice
1 tablespoon canola oil
1 tablespoon water
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin
1/8 teaspoon salt (optional)
1. Cut fruit in bite-size pieces. Toss with lettuce and onion.
2. Mix remaining ingredients for dressing. Drizzle over salad and toss just before serving.
Each Serving – about 1 1/2 cups
Carb Servings* – 1
Exchanges* – 1 fruit, 1 vegetable, 1/2 fat
total fat 3g
saturated fat 0g
total carbohydrate 15g
dietary fiber 6g
*Half of the grams of fiber have been subtracted from the grams of total carbohydrate when figuring Carb Servings and Exchanges.
Recipe & photo courtesy of the Quick & Healthy Volume II, 2nd Edition, © 2009 Brenda J. Ponichtera, R.D, – www.quickandeasy.net, Small Steps Press.
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