List all recipes for: Salad Greens 
Salad of Greens, Walnuts, Beets and Goat Cheese
I had a similar salad while visiting my sisters in Fort Collins, Colorado. The flavors are so enticing!
3 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons orange juice
1 1/2 teaspoons grated orange peel
1.5 to 2 pounds beets, unpeeled, scrubbed, all but 1 inch of tops removed
1 tablespoon olive oil
lettuces – whatever you have on hand, adding some frisee, spinach or arugula is a good flavor enhancer!
½ cup walnut pieces, toasted
4 ounces chilled soft fresh goat cheese
Thin strips of orange peel
For dressing, whisk oil, vinegar, orange juice and peel in a small bowl. Season with salt and pepper. For salad, preheat oven to 400F. Toss beets with 1 tablespoon oil in 11x7-inch metal baking pan. Roast beets until tender, about 1 hour or more depending on size. Check with the point of a sharp knife to make sure they are tender. Cool beets; peel and cut into 1/2-inch wedges. (Dressing and beets can be made 1 day ahead. Cover separately; chill. Bring both to room temperature before continuing.) Mix lettuce, walnuts and dressing in large bowl; toss. Divide among plates. Arrange beets around greens; sprinkle with goat cheese and orange peel.
Spring Greens and Maple Balsamic Vinaigrette
Vinaigrette
1 tbsp maple syrup
1 tbsp balsamic vinegar
1 tbsp soy sauce
1 clove garlic, crushed
1 tbsp sesame oil
1 tsp pepper
½ cup olive oil
Salad
6 cups spring greens (salad mix of baby greens)
¼ cup crumbled goat cheese or gorgonzola
1/3 cup pecans, caramelized
1 cup fresh strawberry slices
In a large bowl, toss spring greens with cheese, pecans and strawberries. Mix together all vinaigrette ingredients except olive oil until well blended. Add oil in a slow steady stream until incorporated. Toss greens with dressing. This makes enough dressing for two salads.
To caramelize pecans, spread nuts on baking sheet and roast in a 350 degree oven until just starting to brown. Remove and toss with enough melted butter to lightly coat. Sprinkle with 1 tsp white sugar and ½ tsp salt and toss again. Return to oven for just a few minutes, being careful not to burn them.
