Ingredients
- 2 / 3 cups of lightly packed arugula
- 1 cup spring mix, lightly packed
- 2 tablespoons of orange balsamic vinegar ( recipe below )
- 1 / 2 cup diced and cooked red and golden beets
- 14 cups of orange segments
- 2 tablespoons of goat cheese
- 1 tablespoon of chiffonade made of basil
- 2 tablespoons of crumbled pistachios
Directions
Add the vinaigrette and arugula to a mixing bowl and quietly toss with it.
In a salad bowl, top the flung greens with beets and oranges. Place the crumbled goat cheese on top of the salad. Garnish with basil and crumbled pistachios.
White Balsamic Orange Vinaigrette yields 111 cups.
Ingredients
- 1 garlic clove
- 14 cups of light balsamic vinegar
- 12 an orange, zested
- 2 teaspoons of honey
- 14 cups of clean orange juice
- 12 teaspoon salt
- 14 teaspoons of dark pepper
- 12 teaspoons of Dijon mustard
- 12 cups of avocado oil
Directions
Blend all the ingredients until emulsified.
