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Red, White And Orange Saucy Salad

Ingredients: 

3 navel oranges peeled, sliced,
and quartered
1 1/2 cups shredded carrots
1 can red kidney beans - (15 1/2 oz) rinsed, drained
1 can Great Northern beans - (15 1/2 oz) rinsed, drained
1/3 cup chopped fresh parsley
1/3 cup green pepper chopped
1/3 cup tarragon white wine vinegar
2 tablespoons balsamic vinegar
6 packets Equal sweetener
= (or 1 3/4 tspns Equal for Recipes
or 1/4 cup Equal Spoonful)
12 lettuce leaves
Salt to taste
Freshly-ground black pepper to taste

Yield: 

6 Servings

Method: 

In a large, non-metallic bowl, combine oranges, carrots, kidney beans and Great Northern beans. Cover and chill.

Combine remaining ingredients (except lettuce) in a medium bowl and stir well. Cover and refrigerate until chilled.

Lightly toss dressing with the orange, carrot and bean mixture; add salt and pepper, to taste. Let stand to blend flavors. Keep refrigerated until ready to serve. Serve over lettuce leaves on individual plates.

To garnish, cut thin lengthwise strips of green pepper; remove excess flesh. Place in bowl of ice water. Refrigerate uncovered overnight to create curls.

This recipe yields 6 servings. Serving size: 1/6 recipe.

Exchanges Per Serving: 2 Starch, 1 Vegetable, 1/2 Fruit.

Nutrition Facts: Calories 231; Total Fat 1g; Cholesterol 0mg; Sodium 19mg; Carbohydrate 47g; Protein 12g.