Recipe - Harvard Beet Salad

XXXJ77A
1 15 oz. Drained Sliced Beets
1/3 cup Cider Vinegar
One fourth teaspoon Salt
2 Med., sectioned Oranges
1/3 cup Sugar
2 teaspoon Cornstarch
1 tablespoon LowSugar Orange Marmalade
Green Leaf Lettuceoptional

Place beets in an 8inch square baking dish.=14
Combine sugar, vinegar, cornstarch, and salt in a small saucepan.
Bring to a boil over medium heat.
Stir in marmalade; let cool slightly. Pour over beets; cover and marinate
in refrigerator 8 hours, stirring occasionally.=14
Drain beets, reserving 2 tablespoons marinade.
Combine reserved marinade and orange sections; toss gently. Stir in beets.
Arrange salad on individual lettucelined salad plates, if desired. Serve
immediately. (111 calories per serving)=14 Protein 0.9 Fat 0.1 Carbohydrate
28.6
Cholesterol 0 Iron 0.4 Sodium 177 Calcium 24

Posted to MMRecipes Digest V4 #092 by "wgriffin" wgriffin@ix.netcom.com
on Apr 3, 1997