Healthy Red Raspberry Salad
|Red Quinoa||1 Cup|
|Red Leaf Lettuce||1|
|Raw Spiralized Beets||1 Cup|
|Baby Beets||1 Jar|
|Red Radishes||1 Bunch|
|Pomegranate Seeds||1 Cup|
|Fresh Raspberries||1 Package|
|Apple Cider Vinegar||1/4 Cup|
|Canola Oil||1/3 Cup|
|Minced Shallot||2 Tablespoons|
This salad tastes even better than it looks, and it’s a great way to get some antioxidants into your diet!
The spiralized Beets are easy to find in most grocery stores, if you cant find them add more of the jarred pickled Beets. I liked the different shape of the curly ones.
The pickled jarred Beets I found were better than the canned ones.
I adapted this recipe from one I found at BHG.com.
- Cook the Quinoa according to the package and set aside to cool. I made mine the day before.
- Make the Dressing by adding all the ingredients minus the Oil to a food processor, with the motor running pour the Oil in in a slow steady stream so it all comes together. Put in the fridge while you assemble the Salad.
- Tear the Lettuce into bitesize pieces and add to a bowl and toss with the Red Quinoa.
- Add the remaining ingredients and serve with the Dressing on the side.