INGREDIENTS
5 ozs
baby green blend
1/4 cup
basil
1 1/4 cups
cooked quinoa
1/3 cup
parmesan
1/2 cup
almonds
1/4 cup
sun-dried tomatoes
1/4 cup
oil packed sun dried tomatoes
2 Tbsps
balsamic vinegar
1 tsp
garlic
1 tsp
honey
1 tsp
dijon mustard
1 serving
salt and pepper