Spring Greens with Citrus Vinaigrette

By Hklbrries

Ingredients

• 1 tsp cornstarch
• 3 tbsp Splenda, granular
• 1/4 cup water
• 2 tsp grated orange peel
• 1 tbsp fresh orange juice
• 1 tbsp fresh lime juice
• 1/4 cup white wine vinegar
• 1/2 cup canola oil
• 1 tsp salt
• 1/8 tsp white ground pepper
• 4 (5 ounce) bags baby salad greens (approximately 2 ounces per serving)

Details

Servings 10
Adapted from splenda.com

Preparation

Step 1

Mix cornstarch, Splenda granular and water in a small saucepan. Heat over medium high heat. Stir constantly until mixture thickens. Set aside until cool (approximately 10 minutes).

Place orange juice, lime juice, vinegar and grated orange peel in the jar of a blender. Mix briefly on high.

Turn blender on low and drizzle canola oil into juice mixture. Add starch mixture to juice mixture and briefly blend on low.

Season with salt and pepper.

Toss finished dressing with greens. Refrigerate remaining dressing up to 5 days.