Supergreen Power Salad Recipes
SUPERGREEN POWER SALAD
Steps:
- Begin 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.
- Remove 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.
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