Recipe for Red, White and Orange Saucy Salad 
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Yield:
6
Ingredients:
Amount Ingredient
3 x navel oranges peeled, sliced,
and quartered
1/2 cup shredded carrots
1 can red kidney beans - (15 1/2 oz) rinsed, drained
1 can Great Northern beans - (15 1/2 oz) rinsed, drained
1/3 cup chopped fresh parsley
1/3 cup green pepper chopped
1/3 cup tarragon white wine vinegar
2 tbl balsamic vinegar
6 pkt Equal sweetener
(or 1 3/4 tspns Equal for Recipes or 1/4 cup Equal Spoonful)
12 x lettuce leaves
Salt to taste
Instructions:
Instructions: In a large, non-metallic bowl, combine oranges, carrots, kidney beans and Great Northern beans. Cover and chill.

Combine remaining ingredients (except lettuce) in a medium bowl and stir well. Cover and refrigerate until chilled.

Lightly toss dressing with the orange, carrot and bean mixture; add salt and pepper, to taste. Let stand to blend flavors. Keep refrigerated until ready to serve. Serve over lettuce leaves on individual plates.

To garnish, cut thin lengthwise strips of green pepper; remove excess flesh. Place in bowl of ice water. Refrigerate uncovered overnight to create curls.

This recipe yields 6 servings.

Serving size: 1/6 recipe.

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