Roasted Beet, Blood Orange, and Queso Fresco Salad
A delectable mix of roasted beets, blood orange, and queso fresco, this fresh and tangy salad has all the right ingredients for a lunchtime success.
Ingredients:
- Mesculn mix - 2 Cups
- Blood orange Peeled/sliced - 1/2 Cup
- Honey Sriracha-Lime Cilantro vinaigrette - 2-1/2 oz.
- Tomatoes Heirlooms cherry, 1/2's - 1/4 Cup
- Queso Fresco, crumbles - 1/2 Cup
- Red onion, julienne thin - 1/4 Cup
- Roasted Beets - 1 Cup
- Honey Sriracha- Lime Cilantro Vinaigrette -
- Sauce Craft Honey Sriracha sauce - 2 Cups
- Lime juice, fresh - 1/2 Cup
- Hidden Valley Golden Italian dressing - 1 Quart
- Cilantro, fresh - 1 bunch
Preparation:
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To create the Honey Sriracha Lime Cilantro vinaigrette blend the Honey Sriracha sauce, Golden Italian vinaigrette, Lime juice and cilantro together and combine well using an immersion blender until smooth.
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Cut the cooked beets 1/2" dice.
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In a clean bowl mix all the ingredients except only 1/2 of the Queso fresco and toss with the vinaigrette.
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Finish the salad with the sprinkling of the remainder of the Queso fresco .
- When plating the salad place the mesculn on the base and all the other ingredients well distributed over the greens.
