Equipment
- stove
Ingredients
- 1 cup quinoa, cooked and cooled
- 5 oz baby arugula
- 2 cups strawberries, quartered
- 1 cup blueberries
- 1 cup sweet corn
- ¼ cup sliced almonds
- 2 green onions, chopped
- 18-20 mint leaves, chopped
Oil Free Tanergine Vinaigrette
- ⅓ cup Natalie’s tangerine juice
- 2 tbsp white balsamic vinegar
- 2 tsp maple syrup
- 1 tsp dijon mustard
- ¼ tsp sea salt
Method
- Add all of the ingredients for the salad to a large salad bowl or divide between meal prep containers.
- Prepare the dressing by adding all of the ingredients to a jar and using a froth to whisk and combine. Alternatively, you can whisk by hand with a fork.
- When you are ready to serve, pour the dressing over the salad and toss to combine.
Nutrition
Serving 1servingCalories 203kcalCarbohydrates 36gProtein 7gFat 4gSaturated Fat 0.5gPolyunsaturated Fat 2gMonounsaturated Fat 2gTrans Fat 0.002gSodium 121mgPotassium 473mgFiber 5gSugar 11gVitamin A 797IUVitamin C 38mgCalcium 86mgIron 2mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
