Vacation Salad Bowl, homemade
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
3 serving Fresh Coleslaw Mix (Cabbage/Carrot mix) 9 large raw shrimp, broiled 1 cup, chopped or diced Broccoli, fresh 1 cup cauliflower fresh 8 oz Boar's Head Deluxe Low Sodium Roast Beef, cut to bite-size.5 tbsp rice vinegar 6 oz Tomato, grape (approx 24 tomatoes) 6 oz Love Beets White Wine Balsamic- chopped1 bag Success Quinoa Tri-Color 2 Bags Dole Sunflower Crunch Chopped Salad, bacon and seeds removed
Quickly blanch cauliflower and broccoli in boiling water, no more than 45 seconds. Transfer to ice bath. Cook quinoa according to package directions, drain, and mix with chopped beets. While quinoa cooks, toss shrimp in black pepper and bake at 400* for 6 minutes.
Toss slaw mix with 3/4 of 1 packet of Dole dressing; discard remainder. Toss cooled and dried broccoli and cauliflower in rice vinegar.
Divide greens into three large salad bowls. Top each with vegetables, quinoa mixture, 3 shrimp, and roast beef.
Serving Size: Makes 3 bowls
Number of Servings: 3
Recipe submitted by SparkPeople user BRITTANYR227.
Toss slaw mix with 3/4 of 1 packet of Dole dressing; discard remainder. Toss cooled and dried broccoli and cauliflower in rice vinegar.
Divide greens into three large salad bowls. Top each with vegetables, quinoa mixture, 3 shrimp, and roast beef.
Serving Size: Makes 3 bowls
Number of Servings: 3
Recipe submitted by SparkPeople user BRITTANYR227.
Nutritional Info Amount Per Serving
- Calories: 454.6
- Total Fat: 19.5 g
- Cholesterol: 18.8 mg
- Sodium: 154.8 mg
- Total Carbs: 58.3 g
- Dietary Fiber: 10.4 g
- Protein: 32.6 g
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