BEET, ORANGE AND RED ONION SALAD

Diabetic Living - - LIGHT MEALS -

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

into seg­ments

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

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