Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
436
Calories
7g
Protein
15g
Fat
64g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Almond | 1 almond (1.2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup sliced almonds
- 2 oranges peeled and sectioned
- 8 cups torn romaine lettuce
- ¼ cup rice wine vinegar
- ¼ cup Splenda
- 3 tbsp orange juice
- 3 tbsp canola oil
- ½ tsp prepared mustard
- fresh ground pepper to taste
Directions
1
Preheat the oven to 325°F.
2
Spread the almonds on a baking sheet and bake them for 5 minutes.
3
Shake the sheet so the nuts toss around and bake them another 3 minutes or until they darken in color.
4
Set them aside so they can cool down.
5
Cut orange sections in half and place them in a large bowl.
6
Add romaine lettuce and toss.
7
In a small bowl whisk together all the remaining ingredients.
8
Just before serving, pour this dressing over the salad and toss it lightly.
9
Sprinkle the toasted almonds on top and serve.
Recipe sourced from
fandom