I am a Featured Publisher at Foodbuzz.com. This means that in addition to meeting other great food bloggers, there are additional perks. The Tastemaker program is one of them. This program gives members an opportunity to receive certain featured products, and write recipes using those products. Most of the time, the products aren’t gluten and dairy-free, so I don’t participate as often as some others. This time, however, the product was something I would happily use – Fresh Express bagged salads!
While I love to get fresh greens from the farmers market, life and the various seasons get in the way for me to be able to do that consistently. Often, I fill my need for tons of salad with bagged salads. When I received coupons for the Fresh Express bags, I went and picked up some Spinach and Ruby Red bags. I already had some beets and oranges at home that were begging to be included in this salad, so the addition of spinach and red lettuce would be perfect.
Other than roasting the beets, which took some time (but it was mostly hands-off time), this salad came together very quickly. It was bright and eye-catching, but most importantly, it was full of sweet, tart, and slightly spicy flavors. Definitely a salad I can turn to when entertaining!
And because I was so lucky to receive such a bounty of coupons for free Fresh Express salads, I’ll be happy to send some out to a lucky winner. Please leave me a comment telling me what you would do with a Fresh Express bagged salad, and you’ll be entered for a chance to win. That’s it – no strings attached. But act quickly, because this giveaway ends Saturday, October 23.
And now, for the salad.
Orange Beet Spinach Salad
3 medium beets, peeled and cut into eights
1 T grapeseed oil
Salt and pepper to taste
2 seedless oranges, one zested and juiced, one sliced into ½ inch slices
2 T chopped fresh basil, plus leaves for garnish
1/8 t ground chipotle chile powder
Salt and pepper to taste
1 T white balsamic vinegar
2 T olive oil
1 bag Fresh Express Ruby Reds blend
¼ c toasted walnuts
Preheat oven to 375 degrees. Toss cut beets in grapeseed oil, salt and pepper and roast in a glass baking dish for 40-45 minutes or until easily pierced with a knife. Allow to cool.
Meanwhile, combine the orange zest, juice, chopped basil, chipotle chile powder, salt and pepper, and white balsamic vinegar in a bowl. Whisk in the olive oil until combined. Adjust seasoning as needed.
To assemble salad: Place Fresh Express salad blend on a chilled plate. Arrange beets, orange slices, and walnuts on top. Drizzle dressing over and garnish with basil leaves.