SPINACH AND BEET SALAD

This salad uses a can of whole beets, this is not pickled beets which are high in added sugar. Serve this salad with a lean protein item.

1/2 cup walnut pieces

2 oranges

1/3 cup bottled red wine vinegar and oil salad dressing

1 can (15-oz) whole beets, drained

6 cups baby spinach

Heat dry skillet over medium heat. Add the walnuts and cook, stirring, until lightly browned and fragrant. This will take 2 to 3 minutes. Remove from the skillet and allow to cool.

Finely grate 1/4 teaspoon zest from one of the oranges and set aside.

Cut rinds from oranges and slice between membranes to release the segments. Slice each of the beets into quarters; set aside.

Just before serving, arrange spinach on a serving platter. Top with the orange segments and beets. Sprinkle the walnuts overall. Drizzle with the dressing and sprinkle with the orange zest.

Yield: 6 servings

Per serving: 170 calories, 3 g protein, 11 g carbs, 3 g fiber, 7 g sugar, 171 mg sodium

First for women recipe and photo