BEET, ORANGE AND RED ONION SALAD
PREP TIME: 10 MINS
SERVES 2 (AS A LIGHT MEAL)
2 Tbsp white balsamic vinegar 2 tsp olive oil
120g mixed salad leaves
250g pkt cooked whole baby beets, drained, cut into wedges 1 mandarin, peeled and broken
1/2 red onion, cut into thin slivers 30g reduced-fat feta, crumbled 3 Tbsp sliced almonds (with skin on) Freshly ground black pepper
1 Whisk the vinegar and oil in a small bowl.
2 Divide salad leaves between serving plates. Top with beets, mandarin, onion, feta, almonds and sprinkle with pepper.
3 To serve, drizzle dressing over salad.
NUTRITION INFO PER SERVE 1090kJ, protein 10g, total fat
18g (sat. fat 3g), carbs 11g, fibre 5g, sodium 190mg
• Carb exchanges ½• GI estimate low • Gluten free • Lower carb