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Spinach Salad with Beets and Oranges

BECKY LUIGART-STAYNER
Yield 6 servings

Ingredients

  • 2 navel oranges
  • 6 cups torn spinach
  • 3 cups shredded peeled beets (about 1 pound)
  • 1 tablespoon olive oil
  • 2 tablespoons minced shallots
  • 1/4 cup raspberry vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup minced fresh chives
  • 1/4 cup coarsely chopped walnuts

Nutrition Information

  • calories 122
  • caloriesfromfat 41 %
  • fat 5.6 g
  • satfat 0.6 g
  • monofat 2.4 g
  • polyfat 2.3 g
  • protein 4.7 g
  • carbohydrate 16.3 g
  • fiber 5.3 g
  • cholesterol 0.0 mg
  • iron 2.4 mg
  • sodium 104 mg
  • calcium 93 mg

How to Make It

  1. Peel oranges, and cut each crosswise into 5 slices.

  2. Place spinach on a large platter. Spoon beets onto spinach, and arrange orange slices on beets. Heat oil in a nonstick skillet over medium-high heat. Add shallots, and sauté 1 minute or until tender. Stir in vinegar and pepper; drizzle over salad. Sprinkle salad with chives and walnuts.