1/3cupchopped pecans, toasted
1jar (16 ounce) H-E-B Harvest Moon Sliced Pickled Beets
3small (or 2 large) fresh sweet oranges or tangelos*
1/2cupSimplify Champagne Celery Seed Salad Dressing
1bag (5 oz.)Spring Mix Salad
1bag (7 oz.)Riviera Salad blend
*salt and ground black pepper, to taste
4ozs.Queso Fresco, crumbled (about 1 cup)
*Orange varieties may include Valencia, navel or blood oranges
Drain beets and set aside.
Toast pecans about 5 minutes in a small skillet over Medium heat. Set aside to cool.
Peel oranges; remove any bitter white pith with a sharp knife, if necessary. Slice whole oranges crosswise into thin slices. Remove any seeds and discard.
Place salad greens in a large bowl; toss with just enough dressing to coat leaves (set remaining dressing aside).
Season salad to taste with salt and pepper.Place greens on a platter or on individual plates. Arrange beet and orange slices over greens. Top with cheese and pecans. Drizzle with remaining dressing and serve.
No Nutritional Information Available