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Beet and Cucumber Salad with Orange Dressing


Beet and Cucumber Salad with Orange Dressing recipe













Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


1 head red lettuce
1 head romaine lettuce
1 large english cucumber
1 beets
3 tablespoons orange juice
1 tablespoon lemon juice
1 tablespoon honey
2 teaspoons dijon mustard
2 teaspoons orange zest
½ teaspoon salt
cup vegetable oil


Separate the head of leafy green lettuce into individual leaves.

Wash and blot dry with paper toweling.

Gather half the leaves together and then cut crosswise into 1 inch wide strips.

Repeat with the romaine lettuce.

Alternate whole leaves of the lettuce and romaine around the inside edge of a large salad bowl.

Fill the center with shredded lettuce and romaine.

Cover with damp paper toweling.

Refrigerate until serving time.

Scrub and cut the cucumber in half lengthwise; cut crosswise into thin half-moons.

Place in plastic bag and refrigerate.

Combine orange juice, lemon juice, honey, mustard, orange rind and salt in small bowl.

Whisk in oil until well blended. Refrigerate until ready to use.

Pour about half the dressing over lettuce strips; toss to coat.

Arrange cucumbers in circles in center; arrange shredded beet around cucumber.

Serve with remaining dressing.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 196g (6.9 oz)
Amount per Serving
Calories 153387% of calories from fat
 % Daily Value *
Total Fat 148g 228%
Saturated Fat 19g 96%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1426mg 59%
Total Carbohydrate 17g 17%
Dietary Fiber 17g 68%
Sugars g
Protein 26g
Vitamin A 1191% Vitamin C 315%
Calcium 33% Iron 56%
* based on a 2,000 calorie diet How is this calculated?


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