Choice Of Salad Recipe
baby arugula: roasted beet, candied walnuts, dried cranberry, cucumber & vegan cheese / Asian Quinoa Salad: spring mix greens, romaine, quinoa, cabbage, sunflower seeds, red peppers, cucumber, red onions, edamame / ginger – soy vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Choice of Salad
Asian Quinoa Salad
Ginger-Soy Vinaigrette
Method
Choice of Salad
- 1
- 2
Mix the Salad
In a large salad bowl, combine the baby arugula, roasted beet, candied walnuts, dried cranberries, sliced cucumber, and crumbled vegan cheese.
Asian Quinoa Salad
- 3
Prepare the Quinoa
If not already cooked, rinse 1/3 cup of quinoa under cold water. Cook it according to package instructions, typically by boiling it in 1 cup of water until fluffy.
- 4
Mix the Salad
In a separate bowl, combine the spring mix greens, chopped romaine, cooked quinoa, shredded cabbage, sunflower seeds, diced red bell pepper, diced cucumber, thinly sliced red onion, and shelled edamame.
Ginger-Soy Vinaigrette
- 5
Prepare the Vinaigrette
In a small bowl, whisk together the soy sauce, grated fresh ginger, rice vinegar, sesame oil, maple syrup, and black pepper until well combined.
- 6
Dress the Salads
Drizzle the ginger-soy vinaigrette over both salads and toss gently to coat all ingredients evenly.