Super Food Salad Recipe
Kale, arugula, tri-colored quinoa, feta cheese, carrots, edamame, golden raisins, chickpeas, slivered almonds, house vinaigrette
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Ingredients
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Salad Base
House Vinaigrette
Method
Salad Preparation
- 1
Prepare Quinoa
Rinse 1 cup of tri-colored quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let cool.
- 2
Prepare Kale and Arugula
Wash and dry 2 cups of kale and 2 cups of arugula. Remove the stems from the kale and chop the leaves into bite-sized pieces.
- 3
Add Remaining Salad Ingredients
In a large mixing bowl, combine the prepared kale, arugula, cooled quinoa, 1 cup of grated carrots, 1 cup of shelled edamame, 1 cup of drained chickpeas, 1 cup of crumbled feta cheese, 1 cup of golden raisins, and 1 cup of slivered almonds. Toss gently to combine.
Vinaigrette Preparation
- 4
Mix Vinaigrette
In a small bowl, whisk together 1 cup of olive oil, 1/4 cup of balsamic vinegar, 1 tablespoon of Dijon mustard, 1 tablespoon of honey, 1 teaspoon of salt, and 1 teaspoon of black pepper until well combined.
Final Assembly
- 5
Combine Salad and Vinaigrette
Drizzle the prepared vinaigrette over the salad mixture. Toss gently to ensure all ingredients are evenly coated with the vinaigrette.
- 6
Serve
Transfer the salad to a serving bowl or plate. Enjoy your Super Food Salad fresh!