Beet and Blue Cheese Salad with Citrus Vinaigrette Dressing
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
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.