Beet And Blue Cheese Salad With Citrus Vinaigrette Dressing

• 5 ounces mixed greens container of your favorite, baby spinach, baby lettuces, or mesclun mix
• 1 pint grape tomatoes cut in half
• 15 ounces sliced beets
• 1 cup pecans
• 5 ounces blue cheese crumbled
• 1/4 cup orange juice
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1 tablespoon lemon juice
• 1 garlic clove minced
• 1 teaspoon salt or to taste
• pepper to taste

1. Drain the rinse the can of beets. Slice each beet circle in half to make semi-circles.
2. Toast the pecans over medium heat until they start to brown and are nice and fragrant.
3. If using a block of blue cheese, roughly chop 5 oz to crumble it.
4. Toss all the salad ingredients (mixed greens through blue cheese) together in a bowl.
5. Combine all the dressing ingredients (orange juice through salt and pepper) in a small bowl, and mix well. Pour over salad right before serving.

mixed greens, grape tomatoes, beets, pecans, blue cheese, orange juice, apple cider vinegar, honey, lemon juice, garlic, salt, pepper

Taken from www.yummly.com/recipe/Beet-and-Blue-Cheese-Salad-with-Citrus-Vinaigrette-Dressing-1647988 (may not work)