Ingredients Jump to Instructions ↓

  1. 3 navel oranges, peeled, sliced, membranes removed

  2. 1 1/2 cups finely shredded carrots

  3. 1 (15 1/2-ounce) can red kidney beans, rinsed and drained

  4. 1 (15 1/2-ounce) can Great Northern beans, rinsed and drained

  5. 1/3 cup chopped fresh parsley

  6. 1/3 cup chopped green bell pepper

  7. 1/3 cup tarragon white wine vinegar

  8. 1/4 cup balsamic vinegar

  9. 1/4 cup Equal Spoonful* Salt and pepper to taste

  10. 12 lettuce leaves

Instructions Jump to Ingredients ↑

  1. Northern beans in a large non-metallic bowl. Cover and chill. Combine remaining ingredients in a medium bowl; stir well. Cover and refrigerate dressing until chilled. Toss dressing and orange-vegetable mixture. Add salt and pepper to taste. Refrigerate, covered, 1 to 2 hours to allow flavors to blend. Serve over lettuce leaves on individual plates.


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