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Mediterranean Salad with Kale & Quinoa

Lulu the Baker
  • 10 minutes
  • Serves 1

INGREDIENTS

1 cup

Baby kale

2 tsp

Basil, dried

1

Cucumber

2 tsp

Garlic powder

1 1/2 tsp

Onion powder

2 tsp

Oregano, dried

1 cup

Romaine lettuce

1

Sundried tomatoes

1 1/2 tsp

Dijon mustard

1

Kalamata olives

1/2 cup

Quinoa, cooked and cooled

1 1/2 tsp

Black pepper, freshly ground

1 1/2 tsp

Salt

3/4 cup

Olive oil, extra-virgin

3/4 cup

Red wine vinegar

1

Almonds, roasted

1

Feta cheese