Ingredients for Red White And Orange Salad
- 2 large oranges, peeled and segmented
- Carrot
- Red Kidney Beans
- Great Northern Beans
- Red Bell Pepper
- Green Peppers
- Purple Onions
- Romaine Lettuce
- Parmesan Cheese
- White Wine Vinegar
- Balsamic Vinegar
- Splenda Granular
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How to Make Red White And Orange Salad
- Rinse kidney beans and drain well.
- In a medium bowl, combine kidney beans, chopped red bell pepper, shredded carrots, and thinly sliced red onion.
- In a small bowl, whisk together olive oil, red wine vinegar, lime juice, Dijon mustard, salt, and pepper.
- Pour dressing over the bean mixture and toss gently to combine.
- Peel and segment oranges; cut segments in half.
- Arrange orange segments on top of the bean mixture. Do not toss.
- Refrigerate for at least 1 hour, or up to overnight, to allow flavors to meld.
- **To serve as one large bowl:** Add mixed greens to the bean and orange mixture, and toss gently to combine.
- Optionally, scatter crumbled feta or cotija cheese over the top.
- Serve using a slotted spoon to drain excess dressing.
- **To serve individual salads:** Toss the bean-orange mixture gently.
- Place mixed greens on individual plates.
- Using a slotted spoon, place the bean mixture on top of the greens.
- Optionally, scatter crumbled feta or cotija cheese on each plate.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
35g
Fat
8g
Carbs
13g
