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Tomato, orange, and onion salad

Preparation time: 15 minutes

 

Vinaigrette:
1 teaspoon dry mustard powder
1/4 cup olive oil
3 tablespoons red or white wine vinegar
2 teaspoons lemon juice
Pinch of salt
1/8 teaspoon ground black pepper

Salad:
4 large ripe tomatoes
2 navel oranges, peeled
2 medium-size sweet onions (Vidalia), peeled
8 to 10 black olives, pitted, chopped
2 tablespoons chopped fresh parsley

For the vinaigrette, combine all of the ingredients in a jar with a tight-fitting lid. Shake vigorously.

For the salad, slice tomatoes, oranges, and onions into 1/4-inch slices. Arrange slices on a large platter. Sprinkle with chopped olives. Pour vinaigrette over the top of the salad and sprinkle with parsley.

Yield: 6 servings
Serving Size: 1 cup

Nutrition Facts

Per Serving:
  Calories: 150
  Carbohydrate: 15 g
  Protein: 2 g
  Fat: 10 g
  Saturated fat: 1 g
  Sodium: 65 mg
  Fiber: 3 g
  Exchanges per serving: 1 starch, 2 fat
  Carbohydrate choices: 1

This recipe was developed by Angie Sharp, a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.

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