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Veggie Salad
Great as a side with dinner or for multiple lunch meals! Give this veggie salad a try and let me know what you think.
Ingredients:
- 1 c cooked and cooled quinoa
- ½ head cauliflower, processed into small pieces in food processor
- 1 ½ c broccoli, processed into small pieces in food processor
- 2 large carrots, processed into small pieces in food processor
- 1 yellow pepper, chopped finely (you could use red or orange, too)
- ½ c dried cranberries
- 1 small red onion, chopped finely
- 1 ½ c toasted sliced almonds, roughly chopped
- Dressing:
- ½ c apple cider vinegar
- ½ c olive oil
- 1 lemon, juiced
- 3 cloves garlic, minced
- 2-3 T agave
- Crushed red pepper, salt & pepper (to taste)
Directions:
- Combine all salad ingredients together in a large bowl.
- For dressing; whisk all ingredients in a small bowl, taste, adjust seasoning if necessary.
- Pour dressing over salad, combine gently.
- Serve immediately or store in refrigerator for later.
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As I was promising you Theresa, I have come back faster than I thought. I was looking for something new to cook for dinner, and since last time I was here I got a nice recipe, here I guess I have found it. I will let you know tomorrow what are my family’s thoughts.
Susan Wilson recently posted..A Comprehensive Look at Wheatgrass Juicers or Why Don’t I Use a Manual Wheatgrass Juicer ?
Colorful and healthy. Thank you!
It’s always great when you can combine a whole bunch of different vegetables together into something different, and the quinoa adds a protein punch.