Ingredients:

Dressing

  • 1/2 cup red wine vinegar
  • 1/2 cup J. Olive Co. Blenheim Apricot White Balsamic
  • 2 tsp J. Olive Co. Toasted Sesame Oil
  • 2 Tbsp soy sauce

*If making a half batch use 1/4 cup red wine vinegar, 1/4+ Apricot Balsamic, 1 tsp sesame seed oil, 2 Tbsp soy sauce. If you want more liquid, just eyeball it! Nothing wrong with a little more dressing.

Crunchy topping

  • 1/2 cup raw, pre-rinsed quinoa (you can find pre-rinsed or rinse yourself)
  • 1/4 cup sliced almonds
  • 1/4 cup chopped walnuts

Salad mix

  • 1 head Chopped romaine
  • 1/2 bag coleslaw mix
  • 4 green onions chopped
  • 2 crowns of broccoli chopped

Directions:

  1. Spray pan with cooking spray, over low-medium heat.
  2. Add nut mixture, drizzle with butter olive oil, pinch of salt.
  3. Watch closely and stir until nuts begin to brown lightly, about 3-4 minutes. Remove from heat and cool.
  4. Toss with crunchy topping, dressing, and serve immediately.
  5. Optional topping: Tablespoon of chow mein noodles

Recipe courtesy of Clean Kitchen 

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