Santa Fe Salad
(makes 8 servings)
| 1 | large navel orange |
| 2 | cups (492 g) diced fresh pineapple |
| romaine lettuce leaves, washed and crisped |
| 2 | cups (220 g) shredded lettuce |
| 1 | 8-ounce (240 g) can sliced beets, drained |
| 4 | ounces (120 g) jicama, peeled and cut into thin julienne strips |
| 2 | tablespoons olive oil |
| 2 | tablespoons white wine vinegar |
| 2 | tablespoons fresh lime juice |
| 1/4 | cup (40 g) minced red onion |
| 1/4 | cup (16 g) finely chopped cilantro |
- Working over a bowl to catch any juice, peel and section oranges. Combine the orange sections and pineapple cubes.
- Line a large round serving platter with romaine lettuce leaves. Top with the shredded lettuce. Arrange the orange-pineapple mixture in a pile across the middle of the platter. Tuck two rows of sliced beets on both sides of the fruit. Sprinkle beets with the julienne strips of jicama.
- In a measuring cup, whisk together the olive oil, vinegar, lime juice, and red onion. Drizzle mixture over the salad and sprinkle with cilantro. Cover with plastic wrap and chill until ready to serve.
| Per serving: | 77 calories (40% calories from fat), 1 g protein, 4 g total fat (0.5 g saturated fat), 12 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 184 mg potassium, 58 mg sodium |
| Diabetic exchanges: | 1 carbohydrate (1/2 fruit, 1 vegetable), 1 fat |
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