Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light November 1998

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Credit: BECKY LUIGART-STAYNER

Recipe Summary test

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel oranges, and cut each crosswise into 5 slices.

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  • 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.

Nutrition Facts

122 calories; calories from fat 41%; fat 5.6g; saturated fat 0.6g; mono fat 2.4g; poly fat 2.3g; protein 4.7g; carbohydrates 16.3g; fiber 5.3g; iron 2.4mg; sodium 104mg; calcium 93mg.
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