Red, White and Orange Salad

• SALAD
• naval oranges3
• shredded carrot1⁄2 cup
• red kidney beans↗1 can

  (15 1/2 ounce)

• great northern beans↗1 can

  (15 1/2 ounce)

• chopped red bell pepper1⁄4 cup
• chopped green peppers or 1/4 cup yellow bell pepper1⁄4 cup
• slices thin purple onions, quartered5
• romaine lettuce, coarsely shredded or chopped or 4 cups spring mixed salad greens↗3 cups
• freshly grated parmesan cheese, optional1⁄2 cup
• DRESSING
• white wine vinegar↗1⁄3 cup
• balsamic vinegar↗2 tablespoons
• Equal sugar substitute or 6 packets sugar substitute↗1⁄4 packets

Step-by-step instructions

1. 1

   Rinse beans and drain well.

2. 2

   Place in medium bowl.

3. 3

   Add all bell pepper, carrots, and the purple onion.

4. 4

   Mix all Dressing ingredients together, and pour over the bean mixture.

5. 5

   Toss to mix.

6. 6

   Peel oranges, remove sections.

7. 7

   Cut sections in half and place on top of the bean mixture, but do not toss.

8. 8

   Refrigerate 1 hour to chill.

9. 9

   Can be refrigerated overnight.

10. 10

    When ready to serve, you can make one large bowl of salad or make individual salads.

11. 11

    ONE LARGE BOWL: Add lettuce to the bean-orange mixture, and toss to dress salad.

12. 12

    Optionally scatter cheese on top.

13. 13

    Serve with slotted spoon.

14. 14

    INDIVIDUAL SALADS: Toss the bean-orange mixture.

15. 15

    Place lettuce on each plate.

16. 16

    Using a slotted spoon, place the bean mixture on the lettuce.

17. 17

    Optionally scatter cheese on each plate.