Blood Orange Salad with Gorgonzola, Pecans and Baby Greens
Ingredients
-
3
blood oranges, skinned and chopped
-
2
blood oranges, juiced
-
5
cups
baby greens (like arugula or baby spinach)
-
4
oz
gorgonzola cheese
-
½
cup
pecans, chopped
-
2
tbsp
shallots, finely chopped
-
2
tbsp
balsamic vinegar
-
4
tbsp
extra virgin olive oil
-
to taste
salt
-
to taste
fresh ground pepper
Instructions
- Prepare the vinaigrette by mixing orange juice, olive oil, shallots, balsamic vinegar, salt, and pepper in a jar and shaking well.
- In a large salad bowl, combine baby greens and gorgonzola, and toss with enough vinaigrette to coat.
- Divide the greens onto individual plates, top with chopped blood oranges and pecans.
- Drizzle with additional vinaigrette and serve immediately.
Nutrition Facts (estimated)
Servings
6
Calories
283.8
Total fat
22.5g
Total carbohydrates
16.4g
Total protein
6.3g
Sodium
263.1mg
Cholesterol
0mg
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