This is a Rachel Ray recipe that is super simple, flavorful, pretty, and delish. I served it with pork chops and felt like it's a hearty enough side dish that we didn't need anything else, my mouth is watering just thinking about how much I love this salad haha!
- 1 lemon, zested and juiced
- 1 shallot, minced
- 3 T. EVOO (extra-virgin olive oil)
- 5 oz. baby spinach
- 3/4 cups cooked, cooled quinoa
- 2 cooked beets, peeled and cut into wedges
- 3 oz. goat cheese
- 1/2 cup walnuts
- salt and pepper to taste
Combine 2 t. zest, 3 T. lemon juice, the shallot and olive oil in a small bowl, season with salt and pepper. Put the rest of the ingredients in a large bowl and toss with the dressing.
my notes: I didn't measure the spinach, quinoa, beets or goat cheese - just eyeball how much you want to eat hahah. Used pre-cooked beets (found sealed in plastic in the produce section), and omitted the nuts because Dave is allergic and I didn't feel like a trip to the emergency after dinner!
11.3.20: TT: pumpkin spice cookies
11.3.19: 🔥 week 44
11.3.18: Jane's candied bacon (yum!)
11.3.2017: make a button bouquet
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