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Beet, Orange & Red Onion Salads
Beet, Orange & Red Onion Salads
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From: Diabetic Living Magazine
This light, refreshing salad is ready in just 15 minutes and is the perfect choice to accompany any main dish.
- By: Diabetic Living Magazine
Ingredients 3 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 3 servings
Nutrition per serving may change if servings are adjusted.
- 3 tablespoons white balsamic vinegar
- 1 tablespoon olive oil
- 1 (5 ounce) package assorted greens, such as Earthbound® Farm Organic Spring Mix
- 1 (8 ounce) package refrigerated cooked whole baby beets, such as Melissa's® brand, drained and cut into quarters
- ¾ cup refrigerated mandarin orange sections in extra light syrup, drained, such as Del Monte® SunFresh® brand
- ⅓ cup thinly slivered red onion
- ⅓ cup crumbled reduced-fat feta cheese (1 ounce)
- ¼ cup honey-roasted sliced almonds, such as Fresh Gourmet® brand
- ⅛ teaspoon black pepper
Preparation
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Prep
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Ready In
- In a small bowl, whisk together vinegar and olive oil; set aside. Divide greens equally among three plates. Top with beets, oranges, red onion, feta, almonds and black pepper. Drizzle with reserved dressing.
- Serving size: 2 cups
- Per serving: 235 calories; 11 g fat(2 g sat); 5 g fiber; 31 g carbohydrates; 6 g protein; 3 mcg folate; 9 mg cholesterol; 26 g sugars; 3,425 IU vitamin A; 35 mg vitamin C; 124 mg calcium; 1 mg iron; 205 mg sodium; 236 mg potassium
- Nutrition Bonus: Vitamin A (68% daily value), Vitamin C (58% dv)
- Carbohydrate Servings: 2
- Exchanges: 2 fat, 1 other carbohydrate, ½ fruit
