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Orange Cucumber Tossed Salad

Source of Recipe

Light & Tasty Magazine
Exchanges
Serves: 8

2 medium naval oranges, peeled and sliced
1 medium cucumber, sliced
4 c. torn romaine
4 c. torn leaf lettuce
1 small red onion, sliced and separated into rings
1/4 c. orange juice
2 T. balsamic vinegar
1-1/2 tsp. sugar
1/8 tsp. pepper
3 T. canola oil
1 c. seasoned salad croutons

Place orange and cucumber slices around the bottom sides of a straight-sided glass salad bowl. Cut any remaining orange and cucumber slices in half; place in another bowl. Add lettuce and onion.

In a jar with a tight-fitting lid, combine the next 5 ingredients; shake well. Pour over lettuce mixture and toss gently to coat. Carefully spoon into salad bowl. Serve immediately.

One 1-cup serving equals: 111 calories�6 gm fat (1 gm saturated)�trace cholesterol�67 mg sodium�13 gm carbohydrate�3 gm fiber�2 gm protein ++++ Exchanges: 1 vegetable�1 fat�1/2 fruit