Quinoa arugala salad CPK
- Number of Servings: 1
Ingredients
1 cup Quinoa, Pre-Cooked 5 oz1 quart Arugula 2 oz½ ozRed Onion Rings .5 oz1 Tbl Sun-Dried Tomatoes .4 oz1/3 cup Blanched Asparagus, 1” (angle cut) 1.5 oz1 ½ fl oz Champagne Vinaigrette 1.5 fl oz2 tsp Toasted Pine Nuts .27 ozGARNISH2 Tbl Feta Cheese Crumbles, ¼” .67 oz
METHOD OF PREPARATION/PROCEDURE
1. Toss all ingredients together, exc
ept the garnish, and mix thoroughly.
2. Pull out the majority of the arugula and pl
ace it in the center of a chilled small
coupe plate.
3. Arrange the remaining ingredients on top
of the arugula. Make sure that some
of the red onions, sun-dried tomatoes
and asparagus are on top of the salad.
4. Evenly distribute the feta cheese
crumbles over the entire salad.
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user KTRIANTAFILO.
1. Toss all ingredients together, exc
ept the garnish, and mix thoroughly.
2. Pull out the majority of the arugula and pl
ace it in the center of a chilled small
coupe plate.
3. Arrange the remaining ingredients on top
of the arugula. Make sure that some
of the red onions, sun-dried tomatoes
and asparagus are on top of the salad.
4. Evenly distribute the feta cheese
crumbles over the entire salad.
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user KTRIANTAFILO.
Nutritional Info Amount Per Serving
- Calories: 382.7
- Total Fat: 16.8 g
- Cholesterol: 16.7 mg
- Sodium: 722.6 mg
- Total Carbs: 46.5 g
- Dietary Fiber: 7.3 g
- Protein: 14.3 g
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