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Beet and Apple Salad

Makes: 8 servings
Prep 50 mins Chill 2 hrs
Beet and Apple Salad
  • 6  medium beets (about 2 pounds) or two 16-ounce cans thin beet strips, rinsed and drained
  • 1/3  cup  salad oil
  • 1/3  cup  white wine vinegar
  • 2  teaspoons  shredded orange peel
  • 1/4  cup  orange juice
  • 2  green onions, sliced (1/4 cup)
  • 2  tablespoons  snipped fresh mint or 2 teaspoons dried mint, crushed
  • 2  teaspoons  honey
  • 4  cups  torn romaine lettuce
  • 2  medium tart green apples, coarsely chopped

1. Place fresh whole beets in a large saucepan. Cook, covered, in boiling water for 40 to 50 minutes or until tender; drain. Cool slightly; slip off skins and cut into thin strips.

2. Meanwhile, for dressing, combine salad oil, white wine vinegar, orange peel, orange juice, green onion, mint, and honey in a screw-top jar. Cover and shake well.

3. Combine beet strips and half of the dressing in a mixing bowl. Cover and refrigerate the beet mixture and the remaining dressing for 2 to 24 hours.

4. To serve, combine torn romaine and chopped apple in a mixing bowl. Toss apple mixture with the remaining dressing. Using a slotted spoon, spoon beet mixture over apple mixture in bowl. Makes 8 servings.

Nutrition Facts (Beet and Apple Salad)
  • Servings Per Recipe 8,
  • cal. (kcal) 167,
  • Fat, total (g) 9,
  • sat. fat (g) 1,
  • carb. (g) 19,
  • fiber (g) 4,
  • pro. (g) 3,
  • vit. C (mg) 18,
  • sodium (mg) 88,
  • Percent Daily Values are based on a 2,000 calorie diet

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