Recipe Summary

Yield: 4 servings

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rich in veggies
rich in veggies
lower in carbs
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Baby Greens with Mandarin Oranges, Almonds and Ginger-Soy Vinaigrette
This recipe serves: 4  

For the vinaigrette:
1 tablespoon finely chopped shallots
4 tablespoons red wine vinegar
1 teaspoon freshly grated ginger
1 tablespoon soy sauce
2 tablespoons olive oil
salt to taste
freshly ground black pepper

For the salad:
6 cups red or green leaf lettuce, washed and torn into bite-size pieces
4 mandarin oranges peeled and seperated into segments
2 tablespoons sliced almonds

Cooking Instructions
For the vinaigrette:

1. Place all the ingredients in a container with a tight-fitting lid. Shake well.

2. Add the salt and pepper to taste.

For the salad:

1. Toss the lettuce and the vinaigrette in a bowl.

2. Transfer to a serving plate and garnish with orange segments and almonds.

Serving Size: 1 cup of salad with 2 tablespoons of vinaigrette

Nutritional Information
Number of Servings: 4
Per Serving
Calories 142 Carbohydrate 15 g
Fat 9 g Fiber 3 g
Protein 3 g Saturated Fat 1 g
Sodium 239 mg    


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