Diabetic Apple Salad with Cranberry Confetti Dressing
1 T olive oil
3/4 c freshly squeezed orange juice
1 c fresh cranberries, washed and drained
3 t Splenda
3 oz cream cheese
1/2 t freshly grated orange zest
1/4 c diced celery
2 apples, peeled, cored and diced (about 2 c)
1 can mandarin oranges, drained (11 oz)
1/2 c chopped walnuts
Combine all the dressing ingredients in a blender or food processor,
using the sharp blade. Process until well blended. The mixture
will look smooth and pink. The cranberry peel will have broken into
confetti-sized pieces. Place the dressing in a glass, plastic or
ceramic container and refrigerate.
Drain the oranges and place in a medium-size serving bowl. Chop the
walnuts and add. Dice the celery and add them to the oranges; then
core the apples, peeling if desired. Dice the apples and add to the
oranges; toss the fruit and nuts together gently. Pour the dressing
over all and toss to coat the fruit and nuts. Refrigerate until
ready to serve. This salad will keep well for a day or so in the
refrigerator and can be made the day before serving. Makes about 8
Nutritional information: 9 g fat, 4 g protein, 27 g carbohydrates,
5 g fiber.
Sourc is unknown
« Back to index
Responses are not allowed!
Create your own free message board!