- 2 medium navel oranges
- 2 medium pink grapefruits
- 10 packed cups baby spinach or mesclun
- 2 15-oz. cans cannellini beans, drained and rinsed
- 2 Tbsp. extra-virgin olive oil
- 1/4 cup orange juice
- 1 Tbsp. red wine vinegar
- Salt and ground black pepper
Trim thick slices from ends of oranges and grapefruits so they can sit flat on work surface. Slice downward around fruit to remove peel and white pith. Slice peeled fruit crosswise into half-inch-thick circles, removing any seeds. Cut grapefruit slices in half. Place slices on platter.
Place baby spinach and beans in large bowl. Drizzle oil, then orange juice, then vinegar over salad. Sprinkle with salt and pepper to taste. Toss to combine. Adjust seasonings.
Divide salad among four plates. Top each portion with several orange and grapefruit slices.
Thank you Beachbody for this light, refreshing recipe. For more low-cal recipes, please visit www.FitCoachTaryn.com