fresh harvest salad
NuStart · Recipes · Salads
Fresh Harvest Salad
No-cook · ~15 min · Serves 6 · about 1½ cups each
Print two-sided: recipe on the front, grocery list on the back.
Ingredients
- Salad: 3 cups cooked red quinoa
- Salad: Two 15-oz cans garbanzo beans (about 3 cups), rinsed and drained
- Salad: ⅓ cup dried cranberries
- Salad: ¼ cup sliced green onion
- Salad: 1 large bell pepper, chopped
- Salad: 1 cup carrots, chopped
- Salad: ¼ cup fresh parsley, chopped (or 4 tsp dried)
- Salad: 1 Tbsp Italian seasoning
- Salad: 4 Tbsp slivered almonds
- Dressing: ⅓ cup extra-virgin olive oil
- Dressing: ¼ cup rice vinegar
- Dressing: 1 Tbsp honey
- Dressing: 1 Tbsp Dijon mustard
- Dressing: ½ tsp salt
- Dressing: ¼ tsp pepper
Directions
Tap a step to mark it done.
- Place the salad ingredients in a mixing bowl.
- Whisk or shake the dressing ingredients together.
- Pour the dressing over the salad and mix together.
What makes this filling. The garbanzos and quinoa carry most of the protein and fiber, and those are what tend to keep you full longest. The olive oil is where the calories concentrate; pour it lighter and it stays just as filling.
Grocery Listtap items as you shop
Fresh Harvest Salad
Produce
Pantry
Spices & seasoning
You may already have
Spice blend: Fresco Spice Blends Penney’s Little Italy (oregano, garlic, basil, unrefined sea salt, red pepper flake). To mix a similar blend, about 1 Tbsp: 1½ tsp dried oregano, 1 tsp dried basil, ½ tsp garlic powder, and ¼ tsp red pepper flake. Salt to taste.
Per-serving values are approximate and vary with brand, variety, and preparation.