Yield: 2 Servings
|2 mediums||Navel oranges; (about 1 pound)|
|2 tablespoons||Brown sugar|
|1 tablespoon||Balsamic vinegar|
Source: Cooking Light, Nov/Dec 97 Peel oranges and cut each crosswise into ¼" thick slices. Divide oranges evenly between 2 plates. Combine brown sugar and vinegar and drizzle mixture over oranges. Cover and marinate in refrigerator 2 hours.
Nutrition Information: Calories 111 (1% from fat); Fat 0.1g (sat 0g, mono 0g, poly 0g); Protein 1.7g; Carb 28.3g; Fiber 7.3g; Chol 0mg; Iron 0.4mg; Sodium 5mg; Calc 74mg.
Posted to Digest eat-lf.v097.n307 by BunnyMama@... on Dec 4, 1997