Beet Salad with Orange Chutney Dressing

Most 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 unique texture.

Orange Dressing

    1/3 cup freshly squeezed orange juice, strained
    1 teaspoon peach chutney
    1 teaspoon dried oregano
    1 teaspoon canola oil
    1 teaspoon tamari soy sauce
    Pinch mild curry powder
    Dash garlic salt

Beet Salad

     1 head red-leaf lettuce, rinsed and spun or patted dry
     1 carrot, peeled and grated
     1 (15-ounce) can julienne beets, drained
     4 green onions, sliced
     16 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,
     chutney, oregano, oil, tamari, curry powder and garlic salt.
     Strain into a serving container.

3.  Set out 4 chilled salad plates.

4.  Arrange the lettuce on the chilled plates. Sprinkle with
     carrots, beets, onions and feta cubes.

5.  Drizzle dressing over salads. Serve immediately.

     Hint: For an even more nutritious salad, add broccoli florets
     to the lettuce.

     Makes 4 dinner salads or 2 large lunch salads