Citrus Salad

2 oranges
1 red grapefruit
2 tbsp orange juice
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp Splenda
4 cups spring greens
2 tbsp pine nuts

Working with 1 orange at a time, cut a thin slice off the top and bottom, exposing the flesh. Stand the orange upright and, using a sharp knife, thickly cut off the peel, following the contour of the fruit and removing all of the white pith and membrane. Holding the orange over a small bowl, carefully cut along both sides of each section to free it from the membrane. As you work discard any seeds and let the sections and any juice fall into the bowl. Repeat with the other orange and the grapefruit. In a separate bowl, whisk together the orange juice, olive oil and vinegar. Add Splenda. Pour over the fruit and gently toss to coat evenly. To serve, divide the spring greens among individual plates. Top each with the fruit and dressing mixture and sprinkle each with 1/2 tbsp pine nuts. Serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user GERKATDU1.