Link: No link, DWD recipe
Yield: 2 (1 cup per serving)
1½ cup assorted greens
1 navel or mandarin orange, peeled and separated into sections
(may substitute canned mandarin oranges, drained and
¼ cup thinly sliced celery
1 Tablespoon chopped green onion
2 Tablespoons cider vinegar
2 Tablespoons sucralose based non-nutritive sweetener
1 teaspoon olive or canola oil
1 Tablespoon toasted slivered almonds
1. Combine greens, orange sections, celery, and green onions in a large bowl.
2. Place salad on two salad plates and garnish with ½ Tablespoon of almonds over each salad.
3. Combine vinegar, sucralose non-nutritive sweetener, and oil in small mixing bowl; stir until
well blended and drizzle over each salad. Serve immediately.