2orangessliced (use a serrated knife to peel off the skin and pith)
1avocadodiced
1Tbsp. walnutschopped, toasted if desired
1Tbsp. Gorgonzolaor use feta or goat cheese, or to taste
1Tbsp.orange vinegaror use champagne or another sweet vinegar
Instructions
Combine all ingredients in a medium serving bowl and season with black pepper, to taste. (Peel and dice the orange with a paring knife over a plate and add any remaining orange juice to the salad.)
Serve the salad immediately or refrigerate it for up to 24 hours.
Notes
Note: If you are using fresh beets, roast them in a 425-degree oven for 25 – 30 minutes, flipping them after 20 minutes (use tongs!) until they are browned in spots and tender. Then peel, halve, and slice them. Serve the salad immediately or refrigerate it for up to 24 hours. Then peel, halve, and slice them.Nutritional Information Per Serving (% based upon daily values): Calories 150, Total Fat: 8g, 12%; Saturated Fat: 2g, 7.5%; Cholesterol: 4mg, 1%; Sodium: 75mg, 3%; Total Carbohydrate: 20g, 6.5%; Dietary Fiber: 6g, 22.5%; Sugar: 14g; Protein: 4gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Fall, Gluten-Free, High Fiber, Kosher, Low Fat, Low Sodium, Make-Ahead, No Added Sugar, No-Cook, Picnic, Potluck/Buffet, Salads, Side Dish, Spring, Super Scramble Express (20 minutes or less total), Vegetarian, Winter