Ingredients:
3 naval oranges
1/2 cup shredded carrots
1 (15 1/2 ounce) cans red kidney beans
1 (15 1/2 ounce) cans great northern beans
1/4 cup chopped red bell peppers
1/4 cup chopped green peppers or 1/4 cup yellow bell peppers
5 slices thin purple onions, quartered
3 cups romaine lettuce, coarsely shredded or chopped or 4 cups spring mixed salad greens
1/2 cup freshly grated parmesan cheese, optional
1/3 cup white wine vinegar
2 tablespoons balsamic vinegar
1/4 cup Splenda granular or 1/4 cup Equal sugar substitute or 6 packets Equal sugar substitute or 6 packets sugar substitute
Directions:
Rinse beans and drain well.
Place in medium bowl.
Add all bell pepper, carrots, and the purple onion.
Mix all Dressing ingredients together, and pour over the bean mixture.
Toss to mix.
Peel oranges, remove sections.
Cut sections in half and place on top of the bean mixture, but do not toss.
Refrigerate 1 hour to chill.
Can be refrigerated overnight.
When ready to serve, you can make one large bowl of salad or make individual salads.
ONE LARGE BOWL: Add lettuce to the bean-orange mixture, and toss to dress salad.
Optionally scatter cheese on top.
Serve with slotted spoon.
INDIVIDUAL SALADS: Toss the bean-orange mixture.
Place lettuce on each plate.
Using a slotted spoon, place the bean mixture on the lettuce.
Optionally scatter cheese on each plate.
Servings: Serve
Time preparation: 15 min.
Time total: 75 min.