Spring Green Salad with Orange Beet Vinaigrette
This fresh and colorful spring salad features spinach and arugula topped with mozzarella and a flavorful beet and orange vinaigrette.
Makes: 6-8 servings
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Recipe Created By: Cheryl Armstrong
Featured In: My Indiana Home
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Recipe Created By: Cheryl Armstrong
Featured In: My Indiana Home
Ingredients
Vinaigrette:
- 1 small beet (about 2 ounces)
- ⅓ cup plus 1 teaspoon extra-light olive oil, divided
- ¼ cup white balsamic vinegar
- ¼ cup orange juice
- 1 small clove of garlic, chopped (½ teaspoon)
- Salt and pepper, to taste
Salad:
- 1-1 ½ cups French bread, cubed
- 5 cups (about 4 ounces) fresh baby arugula
- 4 cups (about 4 ounces) fresh baby spinach
- 1 cup (about 1 bunch) fresh cilantro, chopped
- 1 container (12 ounces) marinated mozzarella ciliegine balls
- ½ cup pistachios, shelled
Instructions
- Preheat oven to 400 degrees. Peel the beet and cut it into ½-inch pieces. Toss in a bowl with 1 teaspoon olive oil. Arrange on a baking sheet and roast for 15 to 20 minutes, until the beets are fork-tender. Remove the beets from the pan and cool.
- While the beets are cooling, toast the bread cubes in the oven for 5 to 10 minutes, or until lightly browned.
- To make the vinaigrette, combine the cooled beets and remaining vinaigrette ingredients in a blender and process until smooth. Adjust the seasoning as necessary. Chill in the refrigerator until ready to serve.
- To make the salad, rinse the greens under cool water and spin dry. Remove the stem ends from the spinach and cilantro. Place all greens in a large bowl and toss to combine. Chill until ready to serve.
- To assemble the salads, evenly divide the greens onto salad plates. Arrange 4 to 6 mozzarella balls over the greens, then sprinkle salads evenly with pistachios and croutons. Drizzle salads with vinaigrette just before serving.
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