*  Exported from  MasterCook  *
 
                          BEET-ORANGE-APPLE SALAD
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   lb           Fresh Beets With Greens
                         (About 1 Bunch)
    1       lg           Orange
    2                    Unpeeled Granny Smith
                         Apples Thinly Sliced
    1       tb           Olive Oil
    1       tb           Raspberry Vinegar
      1/2   ts           Sugar
      1/4   ts           Salt
    1       cl           Garlic Minced
    2       tb           Unsalted Sunflower Seeds
                         Toasted
 
   Coarsely Shred Beet Greens To Measure 2 C. Set Aside.  Leave Root & 1 Inch
   Of Stem On 2 Beets, Reserving Remaining Beets For Another Time. Scrub With
   A Brush & Set Aside.  Place Beets in A Small Saucepan & Add Water To Cover
   & Bring To A Boil.  Cover, Reduce Heat & Simmer 20 Min. OR Until Tender.
   Drain & Let Cool.  Trim Off Beet Stems & Roots & Rub Off Skins. Cut Each
   Beet Into 8 Wedges. Set Aside.
     Peel & Section Orange Over A Medium Bowl, Reserving Juice & Membranes;
   Set Sections Aside. Squeeze Membranes Over Bowl To Extract Juice. Discard
   Membranes.  Add Orange Sections, Beets & Apples. Toss Gently & Set Aside.
     Combine Oil, Vinegar, Sugar, Salt & Garlic in A Jar. Cover & Pour Over
   Beet Mixture.  Toss Well. Arrange 1/2 C. Shredded Beet Greens On Each Of 4
   Salad Plates. Top With Beet Mixture; Sprinkle With Sunflower Seeds. Serve
   At Room Temperature OR Chilled.
    (Fat 6, Chol. 0)
  
 
 
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