This recipe is from fellow nutritionist Julie Daniluk. Although the recipe is for a “Salad in a Jar”, I’ve never actually done that…I usually throw it all in a glass bowl and shake it up (with the lid on), which is not only a super easy way to get the dressing all over the salad, it’s also perfect for someone who is on the go! I’ve changed up some ingredients, adding peppers and avocad0, so it’s your call if you want to add those. Thanks Julie for an awesome recipe!Ingredients:
4 tbsp Roasted Garlic Vinaigrette (see below)
1/4 cup diced red onion
1 cup chopped apples
1 cup shredded carrot
1/4 cup walnuts
1 cup cooked red quinoa
1 cup cooked black beans, drained and rinsed if canned (I used chickpeas instead of black beans as I find black beans can get a bit mushy)
2 cups spinach or arugula (I usually only use arugula but it’s not for everyone, particularly if you have low thyroid and are wanting to limit exposure to cruciferous vegetables)
ADD:
1/2 avocado, cut into slices or cubes
1 roasted or raw red, yellow or orange pepper
Roasted Garlic Vinaigrette
Ingredients:
3 tbsp extra-virgin olive oil
3 tbsp apple cider vinegar
2 tbsp water
1 tsp dried basil
2 tbsp raw honey
1⁄4 tsp pink rock salt or grey sea salt
2 cloves garlic, roasted, or 1 clove raw garlic, crushed
Directions for Vinaigrette:
1. Place all ingredients into blender and blend for about 30 seconds. Use immediately or store in a jar for 1 to 2 weeks.
Directions for Easy Bowl Shake Up!
1. Add all ingredients, including the dressing, to the bowl (expect the avocado, which will go on last).
2. Put the lid on and shake it up until the dressing is evenly dispersed.
3. Add avocado slices.
Directions for Mason Jar:
1. Find 2 wide-mouth 32-oz mason jars with tight-fitting lids.
2. Pour half the dressing into bottom of each jar, then add onions, beans and apples so they can marinate.
3. Add carrots, walnuts, quinoa and, at the very top, spinach or arugula.
4. Shake well just before serving to coat ingredients.
Makes 2 servings.