Citrus Bean Salad
16% calorie reduction from traditional recipe
3 navel oranges, peeled, sliced, membranes removed
1 1/2 cups finely shredded carrots
1 can (15 1/2 ounces) red kidney beans, rinsed and drained
1 can (15 1/2 ounces) Great Northern beans, rinsed and drained
1/3 cup finely chopped fresh parsley
1/3 cup red bell pepper, chopped
1/3 cup tarragon white wine vinegar
1/4 cup balsamic vinegar
1/4 cup Equal Spoonful*
Salt and pepper, to taste
12 lettuce leaves
*May substitute 6 packets Equal sweetener
In a large non-metallic bowl, combine oranges, carrots, kidney beans and Great Northern beans. Cover and chill.
Combine remaining ingredients (except lettuce) in a medium bowl and stir well. Cover and refrigerate until chilled.
Pour the dressing into the orange, carrot and bean mixture; add salt and pepper, to taste. Let stand to blend flavors. Keep refrigerated until ready to serve.
Serve over lettuce leaves on individual plates.
Makes 6 servings
Nutrition information per serving: 171 cal., 9 g pro., 37 g carb., 1 g fat, 0 mg chol, 271 mg sodium
Food exchanges: 1 vegetable, 1/2 fruit, 1 1/2 starch