Source: Marlene Koch

This light and sweet salad is the perfect complement to a heavy meal.

Servings

3 tbsp SPLENDA® No Calorie Sweetener, granulated (or 4 packets)
3 tbsp canola oil
0.5 cup sliced almonds
2 medium oranges , peeled and sectioned
8 cup Lettuce, romaine, fresh, shredded
0.5 cup rice vinegar
3 tbsp Juice, orange, fresh
0.5 tsp prepared yellow mustard
1 pinch black pepper (to taste)

1 Preheat oven to 325°F.
2 Spread the almonds onto ungreased baking sheet and bake for 5 minutes. Shake sheet to toss nuts and bake 2 to 3 minutes longer until nuts darken in color. Set aside to cool.
3 Cut the orange sections in half and place in large bowl. Add the romaine and toss.
4 In a small bowl, whisk together remaining ingredients.
5 Just prior to serving, pour the dressing over the salad and toss lightly. Sprinkle the almonds on top.