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Beet, Blue Cheese, and Toasted Walnut Salad

Prep time 19 mins
Chill time 2 hrs
Yield 4 servings (serving size: 1 cup lettuce, about 1/3 cup beets, 1 1/2 teaspoons cheese, and 2 tablespoons orange juice mixture)
If you're in a hurry, toss the orange juice and beet mixture with the lettuce before dividing it among individual plates.

Ingredients

  • 1/4 cup orange juice
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 2 tablespoons chopped fresh chives
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (14.5-ounce) can sliced beets, drained (about 1 1/2 cups)
  • 4 cups torn red leaf lettuce
  • 2 tablespoons crumbled blue cheese
  • 1/4 cup chopped walnuts, toasted

Nutrition Information

  • calories 114
  • fat 7.2 g
  • satfat 1.4 g
  • protein 3.6 g
  • carbohydrate 10.5 g
  • cholesterol 3 mg
  • iron 2.2 mg
  • sodium 522 mg
  • caloriesfromfat 53 %
  • fiber 2.6 g
  • calcium 74 mg

How to Make It

  1. Combine first 7 ingredients in a small bowl; stir well with a whisk. Add beets; toss well. Cover and chill 2 hours.

  2. Arrange lettuce evenly on individual plates. Spoon beet mixture evenly over lettuce, using a slotted spoon. Reserve remaining orange juice mixture.

  3. Sprinkle blue cheese and walnuts evenly over beet mixture. Drizzle reserved orange juice mixture evenly over each salad.

Oxmoor House Healthy Eating Collection