Segment one of the oranges and squeeze the juice from the other into a bowl. Heat a small frying pan and add this juice. Allow it to simmer and reduce until it forms a syrup-like consistency. Transfer it to a bowl and allow it to cool. Then add the vinegar, salt, pepper and olive oil. Whisk and set aside.

To assemble the salad:


2 and 1/2 cups of combined watercress and spinach

2 and 1/2 cups iceberg lettuce, chopped


In a bowl, gently combine the salad greens and toss with the vinaigrette. Add the orange segments from above, toss again and serve.

Andy’s Sugar Safe® Tips

Sprinkle a handful of toasted pumpkin seeds and walnuts over the top, or serve with a side of lemon chicken to add protein content.