New Salad Look: Stack It
Beet, Orange, and Greens SaladServes: 4 | Serving Size: 1 and 1/4 cupsIngredients:
- 1 15-ounce can of sliced beets, drained
- 1 orange
- 4 cups shredded dark green lettuce, washed and dried
- 2 tablespoons balsamic vinegar
- Black pepper to taste
Directions:
- Drain the beets, slice them into large sticks, and place them in a medium mixing bowl.
- Peel the orange with a knife and cut into thin wedges, removing any visible seeds.
- Toss oranges with the beets and serve over dark green lettuce in drinking glasses.
- Sprinkle the salad with balsamic vinegar and a dash of black pepper.
Nutrition Information:
- Serves 4. Each serving contains 55 calories, 0 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 177 mg sodium, 13 g carbohydrate, 3 g dietary fiber, 9 g sugar, and 2 g protein.
- Each serving has 55% DV vitamin A, 38% DV vitamin C, 4% DV calcium, and 11% DV iron.
Chef’s Tips:
- You can also use roasted and peeled beets for this recipe.
- Feel free to substitute spinach or arugula for the dark green lettuce.
- The citrus possibilities are endless! Try this salad with tangerines or blood oranges for a different flavor profile and an extra pop of color.
- Don’t like the new look? Serve this salad on a plate! It’s just as pretty that way.