Serves 4 - 5 people
For the Salad:
- 7 cups arugula
- 1 1/2 cups cooked red quinoa
- 1/2 English cucumber chopped
- 1 cup shredded beets
- 1 cup shredded carrots
- 2 green onions chopped thin
- 3/4 cup toasted walnuts
- 1/3 cup crumbled feta or shaved parmesan cheese
For the Dressing:
- 5 tablespoons The Olive Sprig Lemon Olive Oil
- 5 tablespoons Black Mission Fig Aged Balsamic
- salt & pepper to taste (optional)
In a large bowl, toss arugula, quinoa, cucumber, beets, carrots, green onions,
walnuts & feta together. In a small jar, mix oil and balsamic together with a
pinch of salt & pepper. Put the lid on the jar and shake a few times to emulsify the dressing. Drizzle dressing on top of the salad and toss to combine. Season with pepper and serve immediately.