Arugula Beet Salad with Candied Pecans, Strawberries, and Gorgonzola Cheese

Salad
5 oz baby arugula
½ jar of Food With Purpose Organic Salad Beets, drained
¼ medium red onion, thinly sliced
5 strawberries, sliced
3 tbsp candied pecans
¼ cup crumbled gorgonzola cheese
Dressing
1 cup Food With Purpose Organic Salad Beets, drained
1 tsp Dijon mustard
5 tbsp oil of your choice
2 tbsp balsamic vinegar
salt and freshly ground pepper to taste
1
In a large salad bowl, mix well Oil, vinegar, mustard, and Onion, salt and pepper.
2 Add arugula to the bowl and toss to coat leaves with dressing.
3 Place Beets, strawberries and cheese on top of the arugula base.
4 Put strawberries, candied pecans and Gorgonzola cheese on top of arugula and serve.
2 Add arugula to the bowl and toss to coat leaves with dressing.
3 Place Beets, strawberries and cheese on top of the arugula base.
4 Put strawberries, candied pecans and Gorgonzola cheese on top of arugula and serve.
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