lisalewis@firstplace
November 29th, 2006, 12:31 PM
Serves: 2
Ingredients:
2 medium oranges
1 teaspoon vegetable oil
1 teaspoon prepared horseradish
1 teaspoon honey
1/8 teaspoon salt
1 Dash pepper
2 cups small broccoli florets
1/4 cup thinly sliced red onion, separated into rings
2 cups stemmed baby spinach
Preparation:
Peel and section oranges over a large bowl and squeeze membranes to extract juice. Set orange sections aside, and reserve 1 tablespoon juice. Discard orange membranes. Add the oil and the next 4 ingredients (oil through pepper) to reserved orange juice. Stir well; set aside. Steam the broccoli, covered, 1-1/2 minutes or until crisp-tender. Rinse broccoli under cold water; drain well. Add the broccoli, orange sections, onion, and broccoli to the orange juice mixture, and toss well. Divide the salad evenly between 2 plates.
Nutritional Information Per Serving: 129 Calories; 3g Fat (17.3% calories from fat); 4g Protein; 25g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 185mg Sodium.
Exchanges: 1 vegetable, 1 fruit, 1/2 fat
Ingredients:
2 medium oranges
1 teaspoon vegetable oil
1 teaspoon prepared horseradish
1 teaspoon honey
1/8 teaspoon salt
1 Dash pepper
2 cups small broccoli florets
1/4 cup thinly sliced red onion, separated into rings
2 cups stemmed baby spinach
Preparation:
Peel and section oranges over a large bowl and squeeze membranes to extract juice. Set orange sections aside, and reserve 1 tablespoon juice. Discard orange membranes. Add the oil and the next 4 ingredients (oil through pepper) to reserved orange juice. Stir well; set aside. Steam the broccoli, covered, 1-1/2 minutes or until crisp-tender. Rinse broccoli under cold water; drain well. Add the broccoli, orange sections, onion, and broccoli to the orange juice mixture, and toss well. Divide the salad evenly between 2 plates.
Nutritional Information Per Serving: 129 Calories; 3g Fat (17.3% calories from fat); 4g Protein; 25g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 185mg Sodium.
Exchanges: 1 vegetable, 1 fruit, 1/2 fat