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

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