2 to 3 tablespoons
extra virgin olive oil
1. Peel the oranges, remove all the white pith and slice the oranges into 1/8 inch slices, removing all the pits.
2. Layer the siced beets, the orange slices and onion, sprinkle lightly with salt and drizzle with olive oil.
3. Garnish with olives, and chopped fresh mint or cilantro.
Serving Size: 1 salad
Number of Servings: 4
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin