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Yield: Serves 4. Each serving: 1-1/2 cups.
Recipes
Beet Orange Salad
| Nutrition Information | |
| Calories: | 73 |
| Total Fat: | 0g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 160mg |
| Carbohydrates: | 9g |
| Dietary Fiber: | 3g |
| Sugars: | 7g |
| Protein: | 2g |
| Vitamin A: | 3359iu (67%) |
| Vitamin C: | 35.7mg (59%) |
| Calcium: | 48mg (4%) |
| Iron: | 1.4mg (7%) |
Ingredients
Instructions
This salad contains 3 colors of vegetables which provide many types of phytochemicals.
1 14-ounce can sliced beets, drained
1 orange
2 Tbsp non-fat Italian salad dressing
4 cups shredded romaine
Drain the beets, slice them into large sticks and place them in a medium-sized bowl. Peel the orange with a knife and cut into thin wedges, removing any visible seeds. Toss the oranges with the beets and the dressing and serve over shredded lettuce.
Serves 4. Each serving approximately 1½ cups: 45 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 160 mg sodium, 9 g carbohydrate, 3 g fiber, 7 g sugars, 2 g protein.
Total Preparation & Cooking Time: 10 min. (10 Prep, 0 Cook)
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