Serves: 4
Total Calories: 383
1. Blend olive and vegetable oils with lemon juice, green onions, splenda, salt and pepper.
2. Place beets in a small bowl and toss with 2 tablespoons dressing. To serve, toss watercress and romaine in a large bowl, place beets on top. Surround with orange sections cut in half. Add juice from orange segments to reserved dressing, pour over salad and toss again. Serve at once.
This Orange, Beet And Watercress Salad recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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