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8 ounces spinach fresh, washed and crisped
1/2 bunch endive washed and crisped
1 bunch lettuce leaf, washed and crisped
1/2 bunch Romaine lettuce, washed and crisped
1 cup mandarin orange segments drained
1 cup tomatoes peeled, seeded, and cubed
3 tablespoons capers
* Part two.
1/2 cup splenda
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon celery salt
1 teaspoon onions grated
1 cup vegetable oil
1/4 cup red wine vinegar
1. Tear greens into bite-size pieces; place in large salad bowl and chill. To serve, add mandarin orange sections, tomato, and capers to greens. Serve with the following dressing.
Dressing:
*Combine all dressing ingredients in blender or food processor and blend until smooth. Toss salad ingredients with dressing.
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