Spinach Salad with Beets and Oranges

Spinach Salad with Beets and Oranges Recipe
BECKY LUIGART-STAYNER

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Peel oranges, and cut each crosswise into 5 slices.

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.

Note:

November 1998
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