Arugula & Beet Salad with Gorganzola Cheese and French Fried Onions

I am gonna keep this short and sweet. Like the salad.  I will say-it has been our staple salad for at least the last year!  I always have baked beets on hand (bake at 350, wrapped in foil about 1 hour depending on size of beet, until fork meet no resistance), just peel and slice thinly!

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I just discovered this new vinegar at TJ’s…and it is awesome on this salad. You can do one of two dressings: 1) Red Wine Vinegar, Olive Oil, & a splash of honey 2) Trader Joe’s Orange Muscat Champagne Vinegar & Olive Oil. I like both, it just depends on what I have in the house.

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I have eaten this every day for the past 3 days! I will say again…it is a STAPLE salad in our house!

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Arugula & Beet salad with Gorganzola and French Fried Onions

Serving: 1

  • Arugula salad mix
  • 1 medium baked beet, peeled and sliced thinly
  • Sprinkle of Gorgonzola cheese
  • Sprinkle of French Fried onions
  • Equal parts red wine vinegar & olive oil with a splash of honey, shake to mix OR equal parts TJ’s Orange Muscat Champagne Vinegar & olive oil, shake to mix

Top arugula with beets, Gorgonzola, and onions. Mix olive oil and red wine/orange champagne vinegar.  Add honey to dressing if desired, whisk or shake with dressing in sealed container.

What is your staple salad?

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4 thoughts on “Arugula & Beet Salad with Gorganzola Cheese and French Fried Onions

  1. my staple “picky eater” salad for lunch is:
    1. handful of washed & spinned organic field mix (or spinach or romaine depends on what’s fresh)
    2. some or all of these assorted chopped vegetables: carrots, radishes, celery, green onion or red onion, red/orange/yellow pepper, fresh ginger, lots of parsley, cucumber
    3. grilled chix or pork chop, or some chopped cheese
    4. side of 1 oz homemade balsamic vinaigarette (a taste of olive balsamic is the special touch!)
    5. five containers made on sunday, ready for lunch at 10:21 am every day.

    if i am home for lunch i might add an assortment of on hand chopped nuts, raisins, cherries and/or apricots.

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