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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: 283.8kcal, Carbohydrates: 16.4g, Protein: 6.3g, Fat: 22.5g, Sodium: 263.1mg, Fiber: 4.4g, Sugar: 13.1g

- WW Points: 8

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