238 kcalBeet and Blue Cheese Salad with Citrus Vinaigrette Dressing
15 min serves 8
VegetarianGluten-Free
7gprotein24gcarbs14gfat
Ingredients
- •5 oz greens
- •1 pint grape tomatoes
- •15 oz beets
- •1 cup pecans
- •5 oz cheese
- •¼ cup orange juice
- •2 tablespoons apple cider vinegar
- •2 tablespoons honey
- •1 tablespoon lemon juice
- •1 garlic clove
- •1 teaspoon salt
- •1 bell pepper
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Method
From foodista.com — read the original
- 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.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com