Beet and Mandarin Orange Salad


2 tablespoons white wine vinegar
2 tablespoons fresh orange juice
Zest of 1 orange
1 teaspoon sugar
1/2 teaspoon salt
3 tablespoons extra-virgin olive oil
2 cans (15 ounces each) beets, drained
1 can (11 ounce) mandarin oranges, drained
4 cups baby greens


Mix the vinegar, orange juice, zest, sugar, salt and olive oil with a whisk
until well blended. Toss the beets and mandarin oranges with the vinaigrette. Cover and refrigerate until ready to serve.
To serve, arrange the greens on individual plates and top with the beets.
Serve immediately.

Helpful Hints:

Preparation time approximately 10 Minutes
Servings: 4
Nutritional Information Per Serving:
174 calories; 11 g fat; 0 mg cholesterol; 584 mg sodium; 20 g carbohydrate;
4 g fiber; 3 g protein.

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