Wednesday, November 3, 2021

Spinach Salad with Beets, Quinoa, and Goat Cheese

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! 

11.3.18: Jane's candied bacon (yum!) 

11.3.2017: make a button bouquet


















11.3.2016: fall paper chain garland














11.3.2015: fall wreath


No comments:

Post a Comment