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!