|Mixed Berry and Arugula Salad |
|Prep Time:||35 mins|
|Total Time:||50 mins|
With quinoa, roasted beets and avocado
NUTRITIONAL INFORMATION300 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
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
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|