| Mixed Berry and Arugula Salad |
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| Servings: | 4 | | Prep Time: | 35 mins | | Total Time: | 50 mins |
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With quinoa, roasted beets and avocado |
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| NUTRITIONAL INFORMATION 300 Calories; 28 g Carbohydrates; 20 g Fat; 3 g Saturated Fat; 6 g Protein; N/A Cholesterol; 10 g Fiber; N/A Potassium; 30 mg Sodium; N/A Added Sugars |
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| Ingredients | of the dressing. | 1 tsp Black Pepper, Ground, Fresh | 1 cup Cooked Red Quinoa | 1 each Red Beets | 1 tsp Olive Canola Oil Blend | 8 cups Arugula Lettuce | 2 cups Baby Kale | 1 tsp Honey | 1 Tbsp Lime Juice, Fresh | 3 Tbsp Olive Oil, Extra Virgin | 1 cup Blackberries, Fresh | 1 cup Raspberries, Fresh | 1 each Avocado, Quartered |
| | Preparation | 1. Roast the Beet: | Preheat oven to 350F. Rub the outside of the beet with oil and roast the beet skin on for 30- 45 minutes. Remove from | the oven and allow to cool until cool enough to handle. Peel the skin and slice. Set aside. | 2. Assemble Salad and Make the Dressing: | Mix the arugula and the baby kale, and then wash and pat dry the berries. Set aside. Mix the olive oil, lime juice and | honey together for a broken vinaigrette. | 3. Finish the Salad: | Place the arugula and kale mixture into a bowl and top with the quinoa, avocado, beets and berries. Drizzle with | 1 tablespoon of the dressing. | | Tips & Notes | |
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