Beet and Orange Salad Recipe

 


Yield: Serves 4 and 24 servings


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4) 24 Servings Resized (xx) Servings
Ingredients Quantities Instructions
Lawry's Salt-Free Garlic and Herb Seasoning 1 tablespoons In a blender combine the seasoning, apple juice, vinegar, citrus zests, and pepper. Pulse to combine ingredients then drizzle in the oil with the motor running, creating a vinaigrette Combine the beets and orange segments and drizzle with the vinaigrette. Toss gently to coat well.

Apple juice 4 tablespoons
Balsamic vinegar 1 teaspoons
Orange zest 1/4 teaspoons
Lemon zest 1/4 teaspoons
Black Pepper, Pure Ground 1/2 teaspoons
olive oil 4 teaspoons
"Fresh beets, cooked then cut into 1/4"" circles and sliced into 1/4 inch thick wedges" 1 cup
Orange segments 1 cup
Ingredients Quantities Instructions
Lawry's Salt-Free Garlic and Herb Seasoning 6 tablespoons In a blender combine the seasoning, apple juice, vinegar, citrus zests, and pepper. Pulse to combine ingredients then drizzle in the oil with the motor running, creating a vinaigrette Combine the beets and orange segments and drizzle with the vinaigrette. Toss gently to coat well.

Apple juice 1 1/2 cups
Balsamic vinegar 2 tablespoons
Orange zest 1/2 tablespoons
Lemon zest 1/2 tablespoons
Black Pepper, Pure Ground 1 tablespoons
olive oil 8 tablespoons
"Fresh beets, cooked then cut into 1/4"" circles and sliced into 1/4 inch thick wedges" 6 cups
Orange segments 6 cups
Ingredients Quantities Instructions
No Resize Selected

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