Recipe courtesy of Robin Miller
Beet-Arugula Salad with Buttermilk-Blue Cheese Dressing
Getting reviews...
- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 112
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 3 g
- Sugar
- 15 g
- Protein
- 5 g
- Cholesterol
- 8 mg
- Sodium
- 487 mg
- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 112
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 3 g
- Sugar
- 15 g
- Protein
- 5 g
- Cholesterol
- 8 mg
- Sodium
- 487 mg
Ingredients
Directions
- Arrange arugula on a serving platter. Top with sliced beets and mandarin oranges.
- In a small bowl, combine buttermilk and blue cheese. Mix until blended and season, to taste, with salt and black pepper. Pour mixture over salad and serve.
