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Spinach beet salad with feta and orange
Salad with baking potatoes, orange, spinach, grated beetroot, Greek feta, pistachio nuts
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Ingredients
Directions
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Heat the oil in a skillet and fry the potatoes over medium heat for 12 minutes until golden brown and done. Season with pepper and salt.
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Meanwhile cut the orange and white peel of the orange with a sharp knife. Cut out the segments between the membranes and collect the moisture.
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Mix the spinach and beetroot in a large bowl with the balsamico dressing and the orange juice. Season with pepper and salt.
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Spoon the potatoes through the spinach. Crumble the feta over it and garnish with the orange wedges and pistachios.
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Nutrition
460Calories
Sodium36% DV855mg
Fat38% DV25g
Protein32% DV16g
Carbs13% DV39g
Fiber32% DV8g
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