Beet Orange Salad
|Vitamin A:||3359iu (67%)|
|Vitamin C:||35.7mg (59%)|
This salad contains 3 colors of vegetables which provide many types of phytochemicals.
1 14-ounce can sliced beets, drained
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)