Description
A recipe for Fresh n Fruity Summer Salad

Ingredients

• Dressing
  
• 1 jar (16 ounces) sliced pickled beets, undrained
  
• 1/4 cup orange juice
  
• 1 tablespoon finely chopped fresh basil or 1 teaspoon dried basil
  
• 1/2 teaspoon black pepper
  
• 1/4 cup canola or olive oil
  
• Salad
  
• 1 package (6 ounces) ready-to-eat baby spinach or other greens, about 6 cups
  
• 2 1/2 cups bite-size pieces honeydew melon or cantaloupe
  
• 2 peaches, peeled, pitted and cut into wedges
  
• 1 cup fresh blueberries or sliced strawberries
  
• 1/4 cup toasted sliced almonds

Preparation
1. For dressing, drain beets, reserving 1/4 cup liquid. Set beets aside. In small bowl, combine reserved beet liquid, orange juice, basil and pepper. With wire whisk or fork, whisk in oil. Set aside.

2. For salad, arrange spinach, reserved beets, melon, peaches and berries on large platter.

3. To serve, drizzle with dressing; toss slightly. Sprinkle with almonds.

Nutrition
Nutrition information: 167 calories; 2g protein; 22g carbohydrate; 9g fat; 219mg sodium; 0mg cholesterol; 2.3g dietary fiber; 1mg iron; 1640 IU Vitamin A; 27mg Vitamin C.

Serves
Makes 8 servings.

Variations
no information available