To Serve Salad on Oranges:
Peel and section 6 oranges over a bowl, reserving the juice. Arrange orange sections on chilled dinner plates. Top with meat and beet slices; drizzle with the reserved orange juice and the dressing. Sprinkle with parsley.Nutrition analysis per serving: 362 calories, 27 g protein, 27 g carbohydrate, 15 g total fat (4 g sat. fat), 68 mg cholesterol, 6 g fiber, 21 g total sugar, 10% Vitamin A, 95% Vitamin C, 644 mg sodium, 9% calcium, 18% iron
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Lower carb
