Low fat and full of vitamin C, this colourful salad can be made year-round. Although our dressing was developed to go with spinach, this recipe works equally well with baby arugula.
INGREDIENTS:
- 1 small Red ruby grapefruit, peeled
- 1 PC Organics Navel Oranges, peeled
- 16 No Name Sliced Beets, drained
- 4 cups (1L) PC Organics Baby Spinach
- Pinch (0.5mL) Salt
- ¼ cup (150mL) PC Blue Menu Dressing Lemon Poppy Seed
- 1 red onion, thinly sliced (optional)
DIRECTIONS:
1. Holding grapefruit on its side on cutting board, cut into eight slices. Repeat with orange, cutting into eight thin slices. Using 2 slices orange, 2 slices grapefruit and 4 slices of beets for each of four salad plates, arrange slices on plates in large circle, slightly overlapping them and alternating beets with citrus.
2. Gently toss spinach with 2 tbsp (25mL) of the dressing. Mound one-quarter onto centre of each plate on top of beets and citrus. Drizzle remaining 2 tbsp (25mL) dressing over the fruit.
Serve immediately, garnished with red onion if desired.
Makes 4 servings
Per serving: 90 calories, fat 1 g (of which, 0.2 g is saturated), sodium 210 mg, carbohydrate 19 g, fibre 3 g, protein 2 g
RECIPE COURTESY OF: Brittany McMullan, MScFN, RD, In-Store Dietitian | Email : brittany.mcmullan@loblaw.ca | www.bookadietitian.ca \ T: (519) 215-6743 | F : (905) 861-2905 | ZEHRS: BOLTON 487 Queen Street South, Bolton, ON L7E 2B4 | ORANGEVILLE 50 Fourth Ave., Orangeville, ON L9W 1L0 | ORILLIA 189 Coldwater Rd, Orillia, ON L3V 6J3
