Recipe By: Adapted from “Five Hundred One Delicious Heart Healthy Recipes”
Serving Size: 4

5 small oranges
1 tablespoon agave nectar
2 teaspoons sherry vinegar
2 teaspoons coarse-grained mustard
1 1/2 cups loosely packed watercress leaves
1 1/2 cups arugula
1 cup thinly sliced Belgian endive
2 cups fresh strawberries — sliced

1. Grate 1 teaspoon rind from oranges; set grated rind aside. Peel and section 3 oranges; set sections aside. Squeeze enough juice from remaining 2 oranges to measure 1/2 cup juice. Combine juice and agave nectar in a small saucepan; bring to a boil. Reduce heat simmer, uncovered, 8 minutes or until mixture is reduced to
1/3 cup, stirring occasionally Cool juice mixture.

2. Combine cooled juice mixture, grated orange rind, vinegar, and mustard in a jar. Cover tightly, and shake vigorously

3. Combine watercress, arugula, and endive in a salad bowl; add juice mixture, and toss gently to coat. Arrange greens mixture evenly on 4 salad plates; top with orange sections and strawberry slices.

Per Serving: Calories 77 (7% from fat); 0.6g Total Fat; 3.4g Fiber (1 WW POINTS)

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