Ingredients
- ½ cup sliced almonds
- 2 oranges peeled and sectioned
- 8 cups torn romaine lettuce
- ¼ cup rice wine vinegar
- ¼ cup Splenda
- 3 tbsp orange juice
- 3 tbsp canola oil
- ½ tsp prepared mustard
- fresh ground pepper to taste
Make it step by step
- Preheat the oven to 325°F.
- Spread the almonds on a baking sheet and bake them for 5 minutes.
- Shake the sheet so the nuts toss around and bake them another 3 minutes or until they darken in color.
- Set them aside so they can cool down.
- Cut orange sections in half and place them in a large bowl.
- Add romaine lettuce and toss.
- In a small bowl whisk together all the remaining ingredients.
- Just before serving, pour this dressing over the salad and toss it lightly.
- Sprinkle the toasted almonds on top and serve.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.