Recipe By: Clara Schneider, MS, RD, RN, CDE, LDN
Make this for: Lunch
Category: Salads
This Recipe Makes: 10 Serving(s)

What you’ll need
3 oz fresh orange juice (for the Salad Dressing)2 tbsp. fresh lemon juice (for the Salad Dressing)1 tsp. orange zest (for the Salad Dressing)2 tbsp. canola oil2 tbsp. dried tarragon (for the Salad Dressing)1 pkg. sugar substitute (stevia used in analysis (for the Salad Dressing)10 cup balsamic vinegar (for the Salad Dressing)2 large easy to peel oranges (for the Salad)1 large fennel bulb (for the Salad)1/4 large sweet red pepper cut in small pieces (for the Salad)1/4 cup cashew pieces (dry roasted without salt) (for the Salad)10 cup mixed leafy greens (Spring mix salad) (for the Salad)

Step 1
Mix together all ingredient for the dressing in a medium container with a lid that seals.
Step 2
Wash and clean fennel bulb (cut off the stems and leaves). Cut the bulb in half cut out and discard the tough core. Cut the fennel bulb halves 3/8 x 1 inch bit sized pieces.
Step 3
Peel oranges, separate sections and cut into bite sized pieces.
Step 4
Mix together lettuce and fennel and red pepper and place into large serving bowl or plate.
Step 5
Drizzle salad dressing on top.
Step 6
Cover salad with orange slices and nuts and mix gently. Refrigerate if not using immediately. (This recipe is low in sodium, high in vitamin A and vitamin C)

Diabetic Exchanges
Fruit: 1/3Fat: 1