Beet and Blue Cheese Salad with Citrus Vinaigrette Dressing

Beet and Blue Cheese Salad with Citrus Vinaigrette Dressing

Beet and Blue Cheese Salad with Citrus Vinaigrette Dressing

45 minutes

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Details
  • Servings:   8
  • Vegetarian:   True
  • Gluten-Free:   True
  • Weight Watchers:   6 Points
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Cuisine
  • side dish
  • antipasti
  • salad
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
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.

Combine all the dressing ingredients (orange juice through salt and pepper) in a small bowl, and mix well.

Pour over salad right before serving.

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