- 3 tbsp (45mL) extra virign olive oil
- 1 tbsp (15mL) sherry vinegar
- 1½ tsp (7 mL) freshly squeezed lemon juice
- 1 tsp (5 mL) grainy Dijon mustard
- ¼ tsp (1 mL) salt
- ½ head romaine lettuce (green part only), finely chopped (about 4 cups/1 L)
- 4 large navel or Valencia oranges, cut into ½-inch (1 cm) slices
- 2 large avocadoes, thinly sliced
- 1 roasted bell pepper, julienned
- 1 cup (250 mL) thinly sliced red onion
- 2 tbsp (30 mL) finely chopped fresh mint
- Dressing: In a small bowl, whisk together oil, vinegar, lemon juice, mustard and salt.
- Salad: Arrange lettuce on a large platter. Arrange orange slices decoratively on top, then avocado slices, roasted peppers and onion.
- Just before serving, drizzle dressing over salad and sprinkle with mint.
This salad is best eaten soon after it is made. Grainy Dijon mustard (also called old-fashioned or whole Dijon mustard) is preferred in this recipe because it has a milder flavour. If it's not available, you can use regular Dijon, but use half as much, as the flavour is very strong. Make sure to buy seedless oranges such as navel or Valencia oranges. Makes eight servings
Nutrition per serving
|Total fat||10 g|
|Saturated fat||1.4 g|
Diabetes food choice values per serving: 1 carbohydrate, 2 fat
Courtesy of 150 Best Indian, Asian, Caribbean and More Diabetes Recipes by Sobia Khan © 2014 robertrose.ca. Reprinted with publisher permission. Available where books are sold.