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.
Calories: 150 calories, Carbohydrates: 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.
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This recipe was developed by Angie Sharp, a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.