Orange-Almond Salad - - Jackson, MS

Jackson Heart Clinic

Orange-Almond Salad

  • 3 c. Assorted Salad Greens
  • 2 Naval Oranges, peeled and separated into sections
  • 1/2 c. thinly sliced celery
  • 2 Tbsp. chopped green onion
  • 1/4 c. cider vinegar
  • 1/4 c. Splenda Granular
  • 2 tsp. canola oil
  • 1/4 c. toasted slivered almonds


Combined greens, orange sections, celery and green onion in a large bowl.  Set aside.  Combine vinegar, Splenda and vegetable oil in a small mixing bowl.  Stir with a whisk until well blended.  Drizzle dressing mixture evenly over greens mixture.  Toss gently to coat.  To serve, place 1 cup salad mixture on a serving plate and garnish with 1 tablespoon almonds over the top of salad.  Serve immediately.


4 Servings

Per Serving:

  • Calories 123
  • Total Fat 7g
  • Saturated Fat .6g
  • Cholesterol 0mg
  • Carbohydrates 16g
  • Protein 3g
  • Fiber 5.3g
  • Sodium 25mg

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