Blood Orange Salad with Gorgonzola, Pecans and Baby Greens
Foto: SkinnytasteIngredients
6 servings
- 3 blood oranges (skinned and chopped)
- 2 blood orange (juiced)
- 5 cups baby greens like arugula or baby spinach
- 4 oz gorgonzola cheese
- 1/2 cup pecans (chopped)
- 2 tbsp shallots (finely chopped)
- 2 tbsp balsamic vinegar
- 4 tbsp extra virgin olive oil
- salt and fresh ground pepper
Steps
For the vinaigrette, combine about 1/3 cup orange juice, olive oil, shallots, balsamic, salt and pepper in a small glass jar and shake vigorously.
Place baby greens and gorgonzola in a large salad bowl and toss with just enough vinaigrette to coat.
Divide greens on 6 individual salad plates and top with oranges and sprinkle chopped nuts.
Drizzle with a little more vinaigrette and serve immediately.
Nutrition Facts
Macronutrients
Calories283
Source: Skinnytaste
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