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Beet Quinoa Salad with Lemon French dressing The important thing to a profitable vacation meal is…

Beet Quinoa Salad with Lemon French dressing
The important thing to a profitable vacation meal is all about stability (a.okay.a greens) Salad is the proper starter or a facet dish to accompany all of the heavier THANKSGIVING dishes!!
This straightforward Beet Salad recipe is loaded with greens, quinoa, beets, apples, toasted walnut; all lined in a zingy citrus French dressing!!

Lemon French dressing
—Substances—
* 1/four cup contemporary lemon juice
* 1 small garlic clove, grated or pressed
* 1 teaspoon Dijon mustard
* 1/2 tsp salt, extra
* 1/four tsp freshly floor black pepper
* 1/2 tsp honey
* 1/three cup extra-virgin olive
Place all substances in a bowl and whisk to mix.
—Beet Quinoa Salad—
* 1 (eight oz) steamed beets, diced
* 1 cup Crimson quinoa, boiled or toasted
* 5 oz (6 cups) child arugula, rinsed and spun dry
* four ouncesor 1/2 cup feta cheese, diced or crumbled
* 1/2 cup walnuts, toasted
* 1/2 cup apples, sliced
* Lemon French dressing (recipe above)

Toss the arugula, walnuts in a big bowl with sufficient French dressing to coat. Mound the salad atop four plates. Prepare the beets, apples across the salad. Sprinkle with quinoa and feta cheese, and serve.  
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