ingredients
Salad:
150 grams baby spring lettuce blend
20 grams basil ribbons
225 grams cooked and chilled quinoa
30 grams shaved parmesan, slightly crumbled
70 grams almonds, chopped and toasted
15 grams well drained julienned sun dried tomatoes packed in olive oil, chopped (reserve oil)
Balsamic Vinaigrette:
60 ml oil from jar of sun dried tomatoes
2 tbsp balsamic vinegar
1 tsp minced garlic
1 tsp honey
1 tsp dijon mustard
Salt and freshly ground black pepper, to taste
instructions
For the dressing combine all of the dressing ingredients in a jar, cover with lid and shake to blend.
In a salad bowl layer together spring lettuce blend, basil, quinoa, parmesan, almonds and sun dried tomatoes.
Shake dressing again and pour over salad.
Toss to coat and serve immediately.
necessities
jar for dressing, salad bowl