Spinach Orange Salad By : Bonnie
Carb count: 14 carbs . 6 servings/ 2.2 carbs
Recipe: Large bag of Spinach or fresh spinach.
Method:
Wash Spinach Leaves and stem. Tear into mid sized pieces and spin in salad spinner. Set aside in fridge while you are preparing orange, dressing and almonds.
Roast 1/4 cup slivered almonds by spreading thinly and evenly on an aluminium foil pie tin under broiler. Remove when lightly browned.
Peel a navel orange, remove membrane and section. Measure out 1/2 cup small sections.
Dressing:
1/4 cup extra virgin olive oil
2 tablespoons Splenda
2 tablespoons vinegar
1 tablespoon snipped parsley
pinch of salt
dash of pepper
Shake Dressing in bottle to combine ingredients and refrigerate until ready to use.
Combine all ingredients and enjoy!