From the American Diabetes Association. This recipe is a 16% calorie reduction and an 18% carbohydrate reduction from traditional recipe. navel oranges, carrots, canned red kidney beans, canned Great Northern beans, finely chopped fresh parsley,red bell pepper, tarragon white wine vinegar, balsamic vinegar Equal Spoonful OR Equal sweetener, salt and pepper, lettuce leaves cvt

Ingredients

3	navel oranges, peeled, sliced, membranes removed
1 1/2	cups finely shredded carrots
1	cup canned red kidney beans, rinsed and drained (88390)
1	cup canned Great Northern beans, rinsed and drained (95062)
1/3	cup finely chopped fresh parsley
1/3	cup red bell pepper, chopped
1/3	cup tarragon white wine vinegar (117877)
1/3	cup balsamic vinegar (88485)
36	g Equal sweetener (83289) or 1/4 cup Equal Spoonful
1	salt and pepper to taste
12	lettuce leaves

Directions

1. In a large non-metallic bowl, combine oranges, carrots, kidney beans and Great Northern beans. Cover and chill.
   
   
2. Combine remaining ingredients (except lettuce) in a medium bowl and stir well. Cover and refrigerate until chilled.
   
   
3. Pour the dressing into the orange, carrot and bean mixture; add salt and pepper, to taste. Let stand to blend flavors. Keep refrigerated until ready to serve.
   
   
4. Serve over lettuce leaves on individual plates.
   
   

Categories

Beans, Citrus, Main Dish, Salads, Side Dish, American, Advance, Chill, No Cook, Vegetarian, Sugar-Free

Nutritional Analysis

Nutrition Grade 95% confidence

Good points No saturated fat No cholesterol High in dietary fiber Very high in vitamin A Very high in vitamin C

Bad points Very high in sugar