INGREDIENTS
1
bag of organic arugula
1
navel orange, segmented
1
pink grapefruit, segmented
1
persian cucumber, sliced
4
scallions, diced
3
sprigs of mint, chopped
1/3 cup
crumbled feta
1/3 cup
hulled pistachios, coarsely chopped
1 cup
cooked organic quinoa
Juice of 1 Meyer lemon
3 tbsp
olive oil
3 tbsp
apple cider vinegar
1 tsp
dijon mustard