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|