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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Santa Fe Salad

Source: dLife

A green salad with oranges, pineapple, and jicama tossed with a Southwest style dressing.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	76.1

Total Carbs	11.3 g

Dietary Fiber	2.5 g

Sugars	7.3 g

Total Fat	3.6 g

Saturated Fat	0.5 g

Unsaturated Fat	0.4 g

Potassium	222.9 mg

Protein	1.0 g

Sodium	7.8 mg

Dietary Exchanges 3.6 Fat, 0.3 Vegetables, 0.5 Fruits, 0.1 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Working over a bowl to catch any juice, peel and section oranges. Combine the orange sections and pineapple cubes.
Line a large round serving platter with romaine lettuce leaves. Top with the shredded lettuce.
Arrange the orange-pineapple mixture in a pile across the middle of the platter. Tuck two rows of sliced beets on both sides of the fruit. Sprinkle beets with the julienne strips of jicama.
In a measuring cup, whisk together the olive oil, vinegar, lime juice, and red onion.
Drizzle mixture over the salad and sprinkle with cilantro. Cover with plastic wrap and chill until ready to serve.