Minty orange and quinoa salad
6 servings
Ingredients
| Quantity | 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 | ||
Directions
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.