From Paulette Vickery's Recipe Collection

WW: TOSSED SALAD WITH MANDRIN ORANGES AND ALMONDS

fruits, salads, vegetables

2 tablespoon minced parsley
2 tablespoon balsamic vinegar
1 tablespoon olive oil
1 teaspoon minced garlic
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
8 cup romaine lettuce
3 each celery stalks, sliced
8 each scallions, sliced
1 can mandrin oranges, 11oz
2 tablespoon toasted sliced almonds

Place sliced almonds in a small nonstick skillet, over medium heat. Cook, stirring constantly, until lightly browned, or toasted, 2-3 minutes. In a small bowl combine parsley, vinegar, oil, garlic, sugar, salt, pepper, and 1 tablespoon water. Whisk until blended. In a large bowl combine lettuce, celery, and scallions. Add dressing, and toss to coat. Drain Mandrin oranges. Serve, topped with orange sections, and toasted almonds. Per serving: calories 107, total fat 6 G, saturated fat 1 G, cholesterol 0 MG, sodium 168 MG, carbohydrate 13 G, fiber 4 G, protein 3 G, calcium 83 MG, points 2.

Yield: 4 servings





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