Spring Greens with Citrus Vinaigrette
Citrus juices and orange peel add a burst of flavor to salad greens when tossed with this home-made vinaigrette.
- Serves: 10
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 10
Serving Size: 3/4 cup salad greens, 2 tablespoons vinaigrette
- Amount Per Serving
- Calories:
- 100
- Calories from Fat:
- 100
- Total Fat:
- 11g
- Saturated Fat:
- 1g
- Cholesterol:
- 0mg
- Sodium:
- 240mg
- Total Carbs:
- 1g
- Dietary Fiber:
- 0g
- Sugars:
- 0g
- Protein:
- 0g
DIRECTIONS
Mix cornstarch, SPLENDA® Granulated Sweetener and water in a small saucepan. Heat over medium-high heat. Stir constantly until mixture thickens. Set-aside until cool (approx. 10 minutes).
Place orange juice, lime juice, vinegar and grated orange peel in blender. Mix briefly on high.
Turn blender on low and drizzle canola oil into juice mixture. Add starch mixture to juice mixture and briefly blend on low.
Season with salt and pepper.
Toss finished dressing with greens. Refrigerate remaining dressing up to 5 days.
INGREDIENTS
- 1 teaspoon cornstarch
- 3 tablespoons SPLENDA® No Calorie Sweetener, Granulated
- 1/4 cup water
- 2 teaspoons grated orange peel
- 1 tablespoon fresh orange juice
- 1 tablespoon fresh lime juice
- 1/4 cup white wine vinegar
- 1/2 cup canola oil
- 1 teaspoon salt
- 1/8 teaspoon ground white pepper
- 5 ounces baby salad greens
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