Minty orange and quinoa salad

Yield: 6 servings

Measure Ingredient
3 larges Oranges; peeled, segmented, and cut into bite-sized pieces
1 cup Baby carrots; sliced thin
2 cups Cooked quinoa; millet, or other
6 Stalks celery; sliced thin
¼ cup Fat free honey mustard salad dressing
3 tablespoons Fresh lime juice; or to taste
¼ cup Chopped fresh mint
Romaine or other lettuce leaves

Combine all ingredients except the lettuce leaves in a serving bowl. Serve the salad on a bed of lettuce, or chop the lettuce and toss it with the salad before serving.

~Per printed recipe~ Calories: 134 Total Fat: 1 g Cals from fat: 6.7% Dietary Fiber: 4 g Weight Watchers Points: 2.46 NOTES : From "20/30 Fat and Fiber Diet Plan" (Mirkin) Can be modified to vegan by using vegan salad dressing in place of honey mustard.

Recipe by: Diana Rich

Posted to fatfree digest by "Joy's Diner" <joysdiner@...> on Sep 10, 1999, converted by MM_Buster v2.0l.

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