Mexican Christmas Salad

    6 small canned beets
    1 medium navel orange, peeled with white membrane removed
    1 medium red apple, cored (peel intact)
    1/4 fresh pineapple, about 2 ounces, peeled
    1/4 cup minced red onion
    6 cups mixed salad greens, rinsed and crisped
    2 tablespoons olive oil
    2 tablespoons red wine vinegar
    2 tablespoons fresh orange juice
    1 cup fresh pomegranate seeds
    1 tablespoon chopped dry-roasted peanuts

Thinly slice the beets, orange, and apple. Cut the pineapple into small cubes and toss with red
onion. Put salad greens in a large salad bowl. Arrange a ring of orange slices alternating with apple
slices around the outer edge, then the beet slices, piling the pineapple-onion mixture in the center.

In a small bowl, whisk together olive oil, vinegar, and orange juice. Drizzle evenly over salad.
Do not toss. Top with pomegranate seeds and sprinkle chopped peanuts over all. Serve at once,
tossing as you serve. Makes 6 servings.

Per serving: 138 calories (34% calories from fat), 3 g protein, 6 g total fat (0.8 g saturated fat),
22 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 89 mg sodium

Diabetic exchanges: 1 1/2 carbohydrate (fruit), 1 fat