Mexican Christmas Salad

photo of Mexican Christmas Salad
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(makes 6 servings)

6small canned beets
1medium navel orange, peeled with white membrane removed
1medium red apple, cored (peel intact)
1/4fresh pineapple, about 2 ounces (60 g), peeled
1/4cup (40 g) minced red onion
6cups (480 g) mixed salad greens, rinsed and crisped
2tablespoons (30 ml) olive oil
2tablespoons (30 ml) red wine vinegar
2tablespoons (30 ml) fresh orange juice
1cup (120 g) fresh pomegranate seeds
1tablespoon (8 g) chopped dry-roasted peanuts
  1. Thinly slice the beets, orange, and apple. Cut the pineapple into small cubes and toss with red onion.
  2. 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.
  3. In a small bowl, whisk together olive oil, vinegar, and orange juice. Drizzle evenly over salad. Do not toss.
  4. 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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