Supergreen Power SaladServes 4-6INGREDIENTS6 cups lacinto kale, chopped4 cups arugula2 cups shredded
Supergreen Power SaladServes 4-6INGREDIENTS6 cups lacinto kale, chopped4 cups arugula2 cups shredded carrot4 small steamed beets1 cup sugar snap peas, chopped2 cups cooked quinoa½ cup chopped hazelnuts½ cup dried cranberriesOrange Agave Vinaigrette1 orange, juiced (about ⅓ cup)1 tablespoon agave nectar (or maple syrup)2 tablespoons olive oil¼ tsp saltINSTRUCTIONSBegin by cooking ½ cup dry quinoa per package instructions if you don’t have any cooked on hand.In addition, prep by steaming your beets. Allow the beets to cool and then slice them thinly into matchsticks.Power Salad AssemblyRemove the ribs of the kale and chop the leaves. Add the kale to a bowl with arugula, shredded carrot, and sliced beets.Chop snap peas into 3-4 pieces each and add them to the salad.In a separate bowl, combine the cooked quinoa with the hazelnuts, dried cranberries, and the ingredients for the vinaigrette. Toss well to combine.Add the quinoa mixture to the raw salad ingredients and toss to combine.Serve immediately or reserve additional salad in the fridge for up to 3 days.Creds -- source link
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