SALAD:

4 oz. cooked chicken, cut into strips
2 oranges, peeled and sectioned
1/4 c. thinly sliced red onion
1/4 c. thinly sliced celery
4 c. spinach, rinsed and torn into bite-sized pieces

ORANGE SALAD DRESSING:

2 tbsp. vegetable oil
2 tbsp. white vinegar
1/2 tsp. dry mustard
1/8 tsp. salt and pepper
1 packet Equal

To prepare Orange Salad Dressing: Place all ingredients in blender and whirl for 1 minute. Shake well before serving. Keep refrigerated. Makes about 1/3 cup. Calories: 40 per tablespoon.

To prepare salad: Toss together all ingredients. Add dressing. Toss gently so that all spinach leaves are coated. Makes 4 servings. Calories: 162 per serving.