Serves: 6
Total Calories: 172
1. In frying pan, heat 3 Tablespoons splenda over med-heat until melted (turns liquid). Sprinkle almonds into splenda and stir to coat (almonds clump together). Pour onto a greased plate and let cool separate. Tear clean, dry greens into bite-sized pieces. Toss greens with sliced onion rings (reserve some for garnish), drained oranges, and cooled, separated candied almonds.
2. Shake dressing ingredients together until combined. When ready to serve, pour dressing over salad and toss gently to coat. Garnish with onion rings. Serve immediately.
This Mandarin Orange Tossed Salad recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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