email this page
Ingredients
Dressing:
8 ounces cream cheese, room temperature
2 teaspoons grated orange zest
1 cup freshly squeezed orange juice
1 tablespoon honey
1 tablespoon Dijon mustard
1 teaspoon salt
Salad:
2 heads baby romaine lettuce, torn in bite-size pieces
2 (4-ounce) packages bean sprouts
2 navel oranges, peeled and separated
1/3 cup chopped jicama
1/3 cup golden raisins
1/3 cup dried sour cherries or cranberries
1/3 cup shelled sunflower seeds
Instructions
8 ounces cream cheese, room temperature
2 teaspoons grated orange zest
1 cup freshly squeezed orange juice
1 tablespoon honey
1 tablespoon Dijon mustard
1 teaspoon salt
Salad:
2 heads baby romaine lettuce, torn in bite-size pieces
2 (4-ounce) packages bean sprouts
2 navel oranges, peeled and separated
1/3 cup chopped jicama
1/3 cup golden raisins
1/3 cup dried sour cherries or cranberries
1/3 cup shelled sunflower seeds
1. For the dressing, combine all ingredients in a blender and process until smooth and creamy. Chill.
2. For the salad, place lettuce in a large salad bowl. Cut each orange segment in half and add to lettuce. Add jicama, raisins, cherries and sunflower seeds. When ready to serve, pour chilled dressing, to taste, over salad and toss. Serves 8.
Nutritional Information
2. For the salad, place lettuce in a large salad bowl. Cut each orange segment in half and add to lettuce. Add jicama, raisins, cherries and sunflower seeds. When ready to serve, pour chilled dressing, to taste, over salad and toss. Serves 8.
Per serving (using one-half the dressing recipe): 152 calories, 8g fat, 4g prot., 16g carbs., 2g fiber, 209 sodium.
This recipe first appeared in American Profile magazine.
