Beet and Blue Cheese Salad with Citrus Vinaigrette Dressing
Details
- Serving Size: 8
- Gluten-Free: True
- Vegetarian: True
- Weight Watchers: 6 Points
Cuisine
- side dish
- antipasti
- salad
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 5 oz container of your favorite mixed greens (baby spinach, baby lettuces, or mesclun mix)
- 1 pint grape tomatoes, cut in half
- 1 15-oz can sliced beets
- 1 cup pecans
- 5 oz blue cheese, crumbled
- 1/4 cup orange juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1 teaspoon salt (or to taste)
- Pepper to taste
Instructions
Drain the rinse the can of beets. Slice each beet circle in half to make semi-circles.
Toast the pecans over medium heat until they start to brown and are nice and fragrant.
If using a block of blue cheese, roughly chop 5 oz to crumble it.
Toss all the salad ingredients (mixed greens through blue cheese) together in a bowl.
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