Blood Orange Salad with Gorgonzola, Pecans and Baby Greens

Name: Blood Orange Salad with Gorgonzola, Pecans and Baby Greens
Yield: 6 servings
Ingredients: 3 blood oranges; 2 blood orange; 5 cups baby greens like arugula or baby spinach; 4 oz Gorgonzola cheese; 1/2 cup pecans; 2 tbsp shallots; 2 tbsp balsamic vinegar; 4 tbsp extra virgin olive oil; salt and fresh ground pepper

User Reviews

5.0

3 reviews

Excellent

Servings
6 servings
Calories
2838 kcal
Course
Side Dish, Salad, Lunch
Cuisine
American

Blood Orange Salad with Gorgonzola, Pecans and Baby Greens

Iris Warren

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

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

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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 Information

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Serving 1/6 Calories 283.8kcal (14%) Carbohydrates 16.4g (5%) Protein 6.3g (13%) Fat 22.5g (35%) Sodium 263.1mg (11%) Fiber 4.4g (18%) Sugar 13.1g (26%)