Growing at the Speed of Life - A Year in the Life of My First Kitchen Garden

For the Salad
3 oranges, peeled and segmented, reserving
any juice for the dressing
6 plums, quartered, pitted, and sliced
¼ cup thinly sliced red onion
3 tablespoons chopped fresh cilantro
3 cups mesclun

*I prefer dealcoholized Chardonnay.

Prepare the dressing by combining the arrow­
root with the wine in a small saucepan. Stir over
medium heat until clear and slightly thickened.
Stir in the orange juice and vinegar. Set aside to
cool.
Place the oranges, plums, onion, and cilan­
tro in a large salad bowl. When the dressing has
cooled, pour it over the fruit and toss to mix
well. Set aside until ready to serve.
To serve, toss the mixed greens with the
dressed fruit.

Per serving : 72 calories, 0 g fat, 0 g saturated fat, 18 g
carbohydrate, 1 g protein, 3 g dietary fiber, 5 mg so­
dium. Exchanges: 1 Vegetable, 1 Fruit

ROMAINE SALAD

Romaine is my favorite lettuce for sheer crisp­
ness, and most of the leaves are darker green,
which confirms added vitamin content.
SERVES 4

1 head romaine lettuce, cut (yield 4 cups)

1 cup orange segments

¼ cup chopped green onions

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1 tablespoon extra-virgin olive oil

1 tablespoon rice vinegar

Remove and discard the battered outside leaves

of the romaine. Pull off the leaves and wash

carefully. Dry in a salad spinner or colander

and cut into bite-size pieces.

Place the lettuce in a large bowl with the or­

ange segments, green onions, salt, black pep­

per, oil, and vinegar. Toss well and serve.

Per serving : 65 calories, 4 g fat, 1 g saturated fat (14%

calories from saturated fat), 7 g carbohydrate, 1 g

protein, 2 g dietary fiber, 148 mg sodium. Exchanges:

½ Fruit, 1 Fat

LETTUCE • 179