Source: dLife

Beet, onion, orange, and mixed greens topped with a citrus dressing.

Servings

2 cup fresh baby spinach (or mixed baby greens)
1 medium oranges
2 oz Beets, canned, drained, slices
2 tbsp fresh chopped red onion , minced
0.5 tbsp orange juice
0.5 tsp fresh lemon juice
1.5 tbsp olive oil
1 pinch salt and pepper (to taste)
1 tsp chopped parsley

1 Peel the orange and cut crosswise into 1/4-inch rounds, saving the juices in a bowl. Divide the orange slices onto 2 plates and alternate with the beet slices. Sprinkle the red onion on top. Refrigerate, covered, for 10 to 40 minutes.
2 Whisk the orange juice, lemon juice, and olive oil together in a bowl. Sprinkle with salt and pepper.
3 Set the salad greens next to the oranges and beets on the plate. Pour the juice mixture over all.

You can use any type of salad greens. To decrease sodium intake minimize the amount of salt used.