Ingredients
- 21/2 cups arugula, loosely packed
- 1 cup spring mix, loosely packed
- 2 tablespoons orange balsamic vinaigrette (recipe below)
- 1⁄2 cup red and gold beets, cooked and diced
- 1⁄4 cup orange segments
- 2 tablespoons goat cheese
- 1 tablespoon basil chiffonade
- 2 tablespoons crumbled pistachio
Directions
Combine arugula and spring mix into a mixing bowl and lightly toss with the vinaigrette.
Place tossed greens into a salad bowl and top with beets and oranges. Crumble goat cheese and place throughout the salad. Garnish with the crumbled pistachios and basil.
White Balsamic Orange Vinaigrette (yields 11⁄2 cups)
Ingredients
- 1 clove garlic
- 1⁄4 cup white balsamic vinegar
- 1⁄2 an orange, zested
- 2 teaspoons honey
- 1⁄4 cup fresh orange juice
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄2 teaspoon Dijon mustard
- 1⁄2 cup olive oil
Directions
Add all ingredients to a blender and blend until emulsified.
