Yield: 6 servings
|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.