Spring Greens with Citrus Vinaigrette:

Date Added: 1 Feb 2010
Listed in: Salads and Leafy Greens

• 1 teaspoon cornstarch


• 3 tablespoons SPLENDA® No Calorie Sweetener, Granulated


• ¼ cup water


• 2 teaspoons grated orange peel


• 1 tablespoon fresh orange juice


• 1 tablespoon fresh lime juice


• ¼ cup white wine vinegar


• ½ cup canola oil


• 1 teaspoon salt


• ⅛ teaspoon ground white pepper


• 5 ounces baby salad greens

Preparation Time 15 min | Cooking Time 0 min:
10 servings | 100 Calories | 0g Protein | 1g Carbohydrates | 11g Fat

Citrus juices and orange peel add a burst of flavor to salad greens when tossed with this home-made vinaigrette.

• Mix cornstarch, SPLENDA® Granulated Sweetener and water in a small saucepan. Heat over medium-high heat. Stir constantly until mixture thickens. Set-aside until cool (approx. 10 minutes).


• Place orange juice, lime juice, vinegar and grated orange peel in blender. Mix briefly on high.


• Turn blender on low and drizzle canola oil into juice mixture. Add starch mixture to juice mixture and briefly blend on low.


• Season with salt and pepper.


• Toss finished dressing with greens. Refrigerate remaining dressing up to 5 days.

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