Sun Dried Tomato Quinoa Salad
Ingredients
The salad
-
5
oz
baby spring lettuce blend
-
¼
cup
basil ribbons
-
1¼
cups
cooked and chilled quinoa
-
⅓
cup
shaved parmesan
-
½
cup
almonds, chopped and toasted
-
¼
cup
julienned sun dried tomatoes packed in olive oil
The dressing
-
¼
cup
oil from jar of sun dried tomatoes
-
2
Tbsp
balsamic vinegar
-
1
tsp
minced garlic
-
1
tsp
honey
-
1
tsp
dijon mustard
-
to taste
salt and freshly ground black pepper
Instructions
- Cook the quinoa and chill, or use leftover quinoa.
- Combine all dressing ingredients in a jar, cover, and shake to emulsify.
- In a salad bowl, layer together the spring lettuce blend, basil, quinoa, parmesan, almonds, and sun dried tomatoes.
- Shake the dressing again, pour over the salad, and toss to coat.
- Serve immediately for best results.
Nutrition Facts (estimated)
Servings
4
Calories
391
Total fat
32g
Total carbohydrates
22g
Total protein
10g
Sodium
362mg
Cholesterol
5mg
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