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Blood Orange Salad with Gorgonzola, Pecans and Baby Greens
5
from 1 vote
Yield:
6
servings
Course:
Lunch, Salad, Side Dish
Cuisine:
American
Ingredients
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
Instructions
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
Serving:
1
/6
,
Calories:
283.8
kcal
,
Carbohydrates:
16.4
g
,
Protein:
6.3
g
,
Fat:
22.5
g
,
Sodium:
263.1
mg
,
Fiber:
4.4
g
,
Sugar:
13.1
g
- WW Points:
8