Balsamic Beet and Seed Salad
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
4 Beets, boiled, chopped into bite size pieces2 bags Spinach & Arugula (Fresh Express salad mix)1 cup cooked red quinoa (.25 cup dry).5 cup chopped Carrots2 cup chopped Red Cabbage.75 cup pumpkin seeds (shelled-- pepitas, roasted and salted)Vinaigrette4T Olive Oil4T Balsamic VinegarJuice and Zest of one Cutie clementine orange1t Ginger1t Cinnamon
Divide all ingredients evenly in four jars:
put beets in bottom of jar, add vinaigrette (appx. 3 T of vinaigrette per jar)
Top with carrot, onions, and cabbage.
Stuff jar with spinach and arugula.
Top the greens with 3T of pepitas.
top that with .25 c of cooked quinoa.
Serving Size: 4 large mason jar salad jars
Number of Servings: 4
Recipe submitted by SparkPeople user LUNARRACOON.
put beets in bottom of jar, add vinaigrette (appx. 3 T of vinaigrette per jar)
Top with carrot, onions, and cabbage.
Stuff jar with spinach and arugula.
Top the greens with 3T of pepitas.
top that with .25 c of cooked quinoa.
Serving Size: 4 large mason jar salad jars
Number of Servings: 4
Recipe submitted by SparkPeople user LUNARRACOON.
Nutritional Info Amount Per Serving
- Calories: 321.3
- Total Fat: 16.8 g
- Cholesterol: 0.0 mg
- Sodium: 352.9 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 7.2 g
- Protein: 8.7 g
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