Diabetic -- Mexican Christmas Salad

[Guest guest]

Mexican Christmas Salad

 

6 small canned beets

1 medium navel orange, peeled with white membrane removed

1 medium red apple, cored (peel intact)

1/4 fresh pineapple, about 2 oz., peeled

1/4 cup minced red onion

6 cups mixed salad greens, rinsed and spun dry

2 TB olive oil

2 TB red wine vinegar

2 TB fresh orange juice

1 cup fresh pomegranate seeds

1 TB chopped dry-roasted peanuts

 

Thinly slice the beets, orange, and apple. Cut the pineapple into small cubes

and toss with red

onion.

 

Place salad greens in a large salad bowl. Arrange a ring of orange slices

alternating with apple

slices around the outer edge, then the beet slices, piling the

pineapple-onion mixture in the center.

 

In a small bowl, whisk together olive oil, vinegar, and orange juice. Drizzle

evenly over salad.

Do not toss.

 

Top with pomegranate seeds and sprinkle chopped peanuts over all. Serve at

once, tossing

as you serve.

 

Makes 6 servings.

 

Nutrition Information:

Per serving = 138 calories (34% calories from fat), 3 g protein, 6 g total

fat (0.8 g saturated fat),

22 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 89 mg sodium.

 

Diabetic exchanges: 1-1/2 carbohydrate (fruit), 1 fat.