Thursday, July 31, 2014

Arugula Quinoa Salad with Roasted Garlic Dressing

5 ounces baby arugula
8 ounces cooked chicken or tempeh, diced
1 1/2 cups cooked quinoa
2 oranges, peeled and cut into sections
2 ounces crumbled goat cheese (or nut cheese)
1/4 cup walnuts, toasted and chopped

Roasted Garlic Dressing
1 head garlic
1 teaspoon olive oil
1/3 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup or honey
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
1/3 cup extra virgin olive oil

 Preheat oven to 400 degrees. Slice the top off the garlic head and place in aluminum foil. Drizzle
with olive oil. Bake for 35 minutes, until tender. Allow to cool slightly.

Gently squeeze garlic from head and place in your blender. Add vinegar, mustard, maple syrup, salt
and pepper and process for 15 seconds.

With the blender on, slowly add olive oil in a steady stream.

Combine salad ingredients and toss with the desired amount of dressing.

from: http://w w w

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