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Three Kings Salad

Source: Cooking Light-12/00





List of Ingredients



• 4 navel oranges
  
• 1 (15-ounce) can whole beets, drained
  
• 3 tablespoons balsamic vinegar
  
• 2 tablespoons walnut oil or olive oil
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon black pepper
  
• 3/4 cup slivered red onion
  
• Pomegranate seeds (optional)
  






Instructions



1. Peel and section oranges over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 1-1/2 tablespoons juice. Discard membranes.
   
   
2. Cut beets into wedges.
   
   
3. Combine reserved 1-1/2 tablespoons juice, vinegar, oil, salt, and pepper in a medium bowl; stir well with a whisk.
   
   
4. Divide beet wedges and orange sections evenly among 6 salad plates. Top each serving with 2 tablespoons onion slices. Drizzle with vinaigrette, and garnish with pomegranate seeds, if desired.
   
5. Yield: 6 servings.
   
6. CALORIES 116 (37% from fat); FAT 4.8g (sat 0.4g, mono 3.2g, poly 0.9g); PROTEIN 1.7g; CARB 18.6g; FIBER 4.8g; CHOL 0mg; IRON 0.7mg; SODIUM 363mg; CALC
   53mg