Beet Salad with Orange and Fennel

[Guest guest]

Beet Salad with Orange and Fennel

 

1/4 cup toasted pecans halves

1 5 oz. bag mixed salad greens

1 cup julienned fennel

4 roasted or boiled beets, julienned

2 oranges, peeled, pith removed and separated into

sections

1/4 cup oil

1/4 cup cider vinegar

1 tsp. Dijon mustard

1 to 2 tbsps. honey

2 tsps. orange zest

1/2 tsp. salt

1/2 tsp. pepper

 

Toast nuts on baking sheet in a 325 degree oven until

golden.

Place salad greens in large serving bowl. Scatter

fennel, beets, and oranges over greens.

In a small bowl, whisk together canola oil, cider

vinegar, mustard, honey, orange zest, salt and pepper.

Toss salad ingredients together with dressing and

sprinkle toasted nuts over salad. Serve immediately.

 

 

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