Quinoa arugala salad CPK

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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Quinoa arugala salad CPK calories by ingredient


Introduction

1 cup Quinoa, Pre-Cooked 5 oz
1 quart Arugula 2 oz
½ oz
Red Onion Rings .5 oz
1 Tbl Sun-Dried Tomatoes .4 oz
1/3 cup Blanched Asparagus, 1” (angle cut) 1.5 oz
1 ½ fl oz Champagne Vinaigrette 1.5 fl oz
2 tsp Toasted Pine Nuts .27 oz
GARNISH
2 Tbl Feta Cheese Crumbles, ¼” .67 oz 1 cup Quinoa, Pre-Cooked 5 oz
1 quart Arugula 2 oz
½ oz
Red Onion Rings .5 oz
1 Tbl Sun-Dried Tomatoes .4 oz
1/3 cup Blanched Asparagus, 1” (angle cut) 1.5 oz
1 ½ fl oz Champagne Vinaigrette 1.5 fl oz
2 tsp Toasted Pine Nuts .27 oz
GARNISH
2 Tbl Feta Cheese Crumbles, ¼” .67 oz
Number of Servings: 1

Ingredients




    1 cup Quinoa, Pre-Cooked 5 oz
    1 quart Arugula 2 oz
    ½ oz
    Red Onion Rings .5 oz
    1 Tbl Sun-Dried Tomatoes .4 oz
    1/3 cup Blanched Asparagus, 1” (angle cut) 1.5 oz
    1 ½ fl oz Champagne Vinaigrette 1.5 fl oz
    2 tsp Toasted Pine Nuts .27 oz
    GARNISH
    2 Tbl Feta Cheese Crumbles, ¼” .67 oz

Directions

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.