Spinach Salad with Beets and Oranges

BECKY LUIGART-STAYNER

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 122
  • Calories from fat: 41%
  • Fat: 5.6g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 2.3g
  • Protein: 4.7g
  • Carbohydrate: 16.3g
  • Fiber: 5.3g
  • Cholesterol: 0.0mg
  • Iron: 2.4mg
  • Sodium: 104mg
  • Calcium: 93mg

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

  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.
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