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Beet Orange Salad

Yield: Serves 4. Each serving: 1-1/2 cups.



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.