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Fruity Pecan Salad With Blood Orange Vinaigrette

Fruity Pecan Salad With Blood Orange Vinaigrette
Serves 8
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For the Salad
  1. 2 medium pears or apples, sliced
  2. 2 pkg (total 10 oz) mixed greens
  3. 1 small red onion, diced
  4. 6 slices bacon, crumbled
  5. 1/2 C feta cheese, crumbled
  6. 1/2 C pecans, toasted
For the Vinaigrette
  1. 1/2 C of one of Olivia's Blood Orange Olive Oil
  2. 1/4 C of Olivia's Maple Balsamic
  3. 2 tsp dijon mustard
  4. 1/4 tsp salt
  5. 1/4 tsp freshly ground black pepper
  1. In large bowl, lightly toss all salad ingredients to combine.
  2. In small bowl, whisk Blood Orange Olive Oil, Maple Balsamic, dijon mustard, salt, and pepper until well-blended. Serve on side of salad or pour over salad (amount to taste) and toss to lightly coat.
  1. Any remaining vinaigrette can be stored in air-tight container in refrigerator up to one week.
Olivia Olive Oil
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