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.