Mango Quinoa Salad With Shrimp
The recipe Mango Quinoa Salad With Shrimp can be made in roughly 45 minutes. This hor d'oeuvre
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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