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12 servings, 1 cup each
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Use a sharp paring knife to cut a 1/2-inch-thick slice off both ends of each orange. Cut the peel and white pith away from the oranges, using a downward cutting motion following the shape of the fruit. Place each peeled orange on its side, then cut down along the membrane on both sides of each section to remove the fruit.
Cook the beets in boiling water 35 to 40 min. or until tender. Drain, then plunge in cold water; cool completely. Slice off stems and rootlets, then slip off the skins before cutting into wedges and using as directed.
Cut apples into quarters; remove core from each quarter. Starting at the narrow end, cut quarters crosswise into thin slices. For bigger slices, cut quarters lengthwise.
This colorful and crisp side salad has a mixture of fruits, vegetables and nuts. It's not only low in sodium but high in vitamin C, thanks to the oranges and jicama.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.