Beet and Arugula Salad - Betsy's Nutritional Consulting

Ingredients

• 4 medium beets, cooked and sliced
• 5 oz Arugula
• ½ red onion, chopped
• ⅛ cup almonds or walnuts, toasted
• ¼ cup shredded parmesan cheese
• ¼ cup raspberries
• 2 tbsp chopped cilantro
• 4, 4 oz grilled salmon filets
• 1 tbsp fresh orange juice
• 1 tsp balsamic vinegar
• 1 tsp red wine vinegar
• 2 tbsp sunflower oil
• 1 tbsp olive oil
• Salt and pepper to taste