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2 cups torn mixed salad greens
1/2 cup mandarin oranges
1/4 cup chopped walnuts, toasted
Citrus Vinaigrette:
3 tablespoons orange juice
2 teaspoons balsamic vinegar
1 teaspoon olive oil
1 teaspoon honey
1 teaspoon dijon style mustard
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon minced ginger root
1 clove garlic minced
DIRECTIONS:
Place greens on two serving plates; top with oranges and walnuts. In a blender, combine the vinaigrette ingredients; cover and process until blended. Drizzle over salads.
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