Mexican Christmas Salad
(makes 6 servings)
| 6 | small canned beets |
| 1 | medium navel orange, peeled with white membrane removed |
| 1 | medium red apple, cored (peel intact) |
| 1/4 | fresh pineapple, about 2 ounces (60 g), peeled |
| 1/4 | cup (40 g) minced red onion |
| 6 | cups (480 g) mixed salad greens, rinsed and crisped |
| 2 | tablespoons (30 ml) olive oil |
| 2 | tablespoons (30 ml) red wine vinegar |
| 2 | tablespoons (30 ml) fresh orange juice |
| 1 | cup (120 g) fresh pomegranate seeds |
| 1 | tablespoon (8 g) chopped dry-roasted peanuts |
- Thinly slice the beets, orange, and apple. Cut the pineapple into small cubes and toss with red onion.
- Put salad greens in a large salad bowl. Arrange a ring of orange slices alternating with apple slices around the outer edge, then the beet slices, piling the pineapple-onion mixture in the center.
- In a small bowl, whisk together olive oil, vinegar, and orange juice. Drizzle evenly over salad. Do not toss.
- Top with pomegranate seeds and sprinkle chopped peanuts over all. Serve at once, tossing as you serve.
| Per serving: | 138 calories (34% calories from fat), 3 g protein, 6 g total fat (0.8 g saturated fat), 22 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 89 mg sodium |
| Diabetic exchanges: | 1 1/2 carbohydrate (fruit), 1 fat |
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