Mediterranean Chickpea Salad

"Healthified" Classic Potato Salad

Vegetable Medley

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Green Giant®

Simply Steam® Garden Vegetable Medley

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Keep up the Beet

Vitamins A and C are two good reasons to enjoy this salad. Experts recommend eating plenty of fruits and vegetables daily for good health.

Source

Adapted from Strong Women Eat Well (2001) by Miriam Nelson and Judith Knipe, and from www.StrongWomen.com

3 ratings : 0 reviews

Tasty Beet and Orange Salad

A sweet and tangy side dish that excites the tongue, compliments of www.StrongWomen.com.

Prep Time:30 min

Start to Finish:45 min

makes:5 servings

2	lb fresh beets
2	cups beet greens, shredded
2	medium oranges
1	tablespoon olive oil
1	tablespoon balsamic vinegar
1/2	teaspoon honey
2	cloves garlic, minced (if desred)
2	tablespoons toasted pine nuts (if desired)
	Salt and pepper to taste*

1.	Wash and dry beets and greens. Shred greens until you have 2 full cups and set aside. Place beets in a saucepan with enough water to cover. Bring to a boil, cover, and reduce heat to a simmer for twenty minutes, or until beets are tender.
2.	Meanwhile, whisk together the olive oil, vinegar, honey, and garlic. Drain the beets and allow them to cool. Trim and peel off skins; cut into cubes. Then, peel and section the oranges.
3.	Combine beets and oranges in a large bowl, and then toss thoroughly with olive oil mixture. Divide beet greens evenly onto four (to six) plates and place beet mixture on top of greens. Top with toasted pine nuts if desired.
* Nutrition was calculated using 1/4 teaspoon salt and 1/2 teaspoon pepper.

Nutritional Information

1 Serving: Calories 120 (Calories from Fat 25); Total Fat 3g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 240mg; Total Carbohydrate 19g (Dietary Fiber 4g, Sugars 16g); Protein 3g % Daily Value*: Vitamin A 20%; Vitamin C 60%; Calcium 6%; Iron 8% Exchanges: 1/2 Fruit; 0 Other Carbohydrate; 2 Vegetable; 1/2 Fat Carbohydrate Choices: 1 MyPyramid Servings: 1 tsp Fats & Oils, 1/4 c Fruits, 1 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.

MyPyramid Servings 1 c Vegetables, 1 tsp Fats & Oils, 1/4 c Fruits

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