salad dressings contain a higher percentage of oil to vinegar.
The orange juice and chutney are used to replace most of the
oil, making this dressing very low in fat. Omit the feta cheese
if you wish or indulge, as it adds a significant flavor and a
cup freshly squeezed orange juice, strained
teaspoon peach chutney
teaspoon dried oregano
teaspoon canola oil
teaspoon tamari soy sauce
mild curry powder
1 head red-leaf lettuce, rinsed and spun or
carrot, peeled and grated
(15-ounce) can julienne beets, drained
green onions, sliced
small feta cubes, bottled in oil and herbs
Freshly ground Tellicherry peppercorns
1. Set 4 plates in
the refrigerator to chill.
2. In a medium
bowl, use a whisk to mix the orange juice,
oregano, oil, tamari, curry powder and garlic salt.
into a serving container.
3. Set out 4
chilled salad plates.
4. Arrange the
lettuce on the chilled plates. Sprinkle with
beets, onions and feta cubes.
5. Drizzle dressing
over salads. Serve immediately.
Hint: For an even more nutritious salad, add broccoli florets
Makes 4 dinner salads or 2 large lunch salads