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My CPK Arugula & Quinoa Salad

By Michelle Beal
  • minutes
  • Serves

INGREDIENTS

4 cups

Arugula Greens Mix

1/4 cup

Quinoa, cooked

1/2 cup

Asparagus, steamed

1/4 cup

Red Onion, sliced, soaked

4

or 5 Sundried Tomato pieces

1/4 cup

Fetta Cheese, crumbled

3

Tbl Champagne Vinegar

1/2

Tbl Dijon Mustard

1/4 tsp

Oregano, dried

3

Tbl Olive Oil

1/8 tsp

Pressed Garlic

2

or 3 dashes of Hot Sauce

1 1/2 tsp

Honey or Agave