Spinach-Orange Salad

Wonderful with a simple steak or with grilled seafood.

8 ounces (230 grams) triple-washed spinach or baby spinach
1 navel orange
1/4 medium red onion
3 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1/8 teaspoon orange extract
1/2 tablespoon Splenda
1 teaspoon lemon juice
1/2 teaspoon Dijon mustard
Salt and pepper

Place your spinach in a salad bowl. Peel the orange, separate the segments
and cut each segment into three pieces. Do all this over the spinach so
that any juice that drips gets added to the salad. The bits of orange go
in, too, of course! Slice the onion paper thin and put it in, too. Pour
the olive oil over the salad and toss until every millimeter of the
spinach is gleaming. Now whisk together everything else, adding the salt
and pepper to taste. Pour this over the salad, toss again and serve
immediately.

4 servings

Each serving will have 8 grams of carbohydrate and 2 grams of fiber, for a
usable carb count of 6 grams; 2 grams protein

Dana Carpender's new book, The Low-Carb Barbecue Book,
http://www.holdthetoast.com

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