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Power Boost Salad
Prep: 15 minutes • Serves: 4
1 package (8.8 ounces) ready to serve red quinoa and brown rice
1 package (5 ounces) 50/50 spring mix baby spinach
1 can (10.5 ounces) Mandarin oranges in Mandarin orange juice, drained
1 medium Fuji apple, diced
1/4 medium red onion, thinly sliced
3/4 cup reduced sodium chickpeas
1/4 cup toasted chopped walnuts
2 tablespoons roasted, unsalted shelled sunflower seeds
1/4 cup lite apple cider vinaigrette or favorite dressing
2 refrigerated peeled hard-cooked eggs, sliced
1 package (5 ounces) 50/50 spring mix baby spinach
1 can (10.5 ounces) Mandarin oranges in Mandarin orange juice, drained
1 medium Fuji apple, diced
1/4 medium red onion, thinly sliced
3/4 cup reduced sodium chickpeas
1/4 cup toasted chopped walnuts
2 tablespoons roasted, unsalted shelled sunflower seeds
1/4 cup lite apple cider vinaigrette or favorite dressing
2 refrigerated peeled hard-cooked eggs, sliced
1.Heat quinoa and rice as label directs; cool slightly.
2.In large bowl, toss quinoa, 50/50 mix, oranges, apple, onion, chickpeas, walnuts, sunflower seeds and vinaigrette. Serve salad topped with sliced eggs.
Approximate nutritional values per serving:
360 Calories, 15g Fat (2g Saturated), 90mg Cholesterol, 406mg Sodium,
49g Carbohydrates, 8g Fiber, 17g Sugars, 3g Added Sugars, 11g Protein
Chef Tip:
In small skillet, toast walnuts over medium-high heat 4 minutes or until fragrant and lightly browned, stirring frequently. Transfer walnuts to plate to cool completely.
Add a lean protein such as grilled chicken or shrimp to the salad for a complete meal.