Orange Vinaigrette Salad

2-3 heads bibb or 1-2 heads romaine lettuce

1/4 cup grated carrot

Other salad additions as desired

1 juice or naval orange: zest, juice and pieces will be used

1/4 cup orange juice (from oranges)

1 tsp Splenda

Dash of salt and pepper

1 Tbsp vinegar (balsamic, red wine, cider or any vinegar)

1/4 cup extra virgin olive oil (or canola oil)

Wash and dry salad greens. Sprinkle grated carrot over salad. Zest orange and reserve zest in a small mixing bowl. Slice orange into 4-5 slices. Squeeze juice from end pieces and reserve 1/4 cup for vinaigrette. Cut meaty slices into quarters or bite sized pieces, remove rind and discard rind. Add pieces of orange to salad. Add juice, Splenda, vinegar, salt and pepper to mixing bowl. Whisk in olive oil slowly to create an emulsion. Pour over salad, toss and serve. (Vinaigrette may be made ahead of time and refrigerated until ready to serve. Shake or whisk vinaigrette to blend, and pour over salad.)

Serves 4