TOSSED SALAD WITH ORANGE VINAIGRETTE

2 Small Oranges 1 Tablespoon Plus 1 Teaspoon Olive Oil 1 Tablespoon Plus 1 Teaspoon Balsamic Vinegar 1 Teaspoon Reduced Sodium Soy Sauce

1/4 Cup Scallions, finely chopped 3 Small Heads Belgian Endive 3 Cups Red Leaf Lettuce, torn 1 Cup Red Bell Pepper, thinly sliced

Grate 2 teaspoons of orange peel. Squeeze the oranges and measure out 1 cup of juice. In a small bowl whisk together the orange juice, olive oil, balsamic vinegar, scallions and orange peel. Cut the endive into 1” pieces. In a salad bowl combine the endive, lettuce and bell pepper. Add the vinaigrette and toss gently.

SERVINGS 4; CALORIES 88; FAT 5 g; PROTEIN 1 g; CARBS 11 g; FIBER 3 g; CHOL 0 mg; SODIUM 7 mg SERVING SIZE= 1 Cup

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Updated 12/7/99