This is a salad I made over the holidays. Not only does it look quite festive, but it was a big hit! Just a few chops of the veg, thaw the edamame and peas, and throw it all in a bowl. The dressing is a simple mix of fresh lemon juice, mandarin orange and agave nectar or honey. In about 20 minutes, this salad is ready to make a colorful (and healthy!) splash on the party table.
The quinoa and edamame make sure there’s plenty of protein in this dish so load it up with as much as you like. For those following Dr. Fuhrman’s Eat To Live program, this complies with the weight loss plan (just skip the extra virgin olive oil) and the life plan.
Ingredients (about 8 servings)
1 cup uncooked red quinoa
1 6-ounce bag of baby arugula
1 bunch of parsley – chopped
1 cup frozen sweet peas – thawed
2 cups frozen edamame – thawed
1 1/2 cups canned mandarin oranges – packed in water and drained
2 cups red cabbage – thinly sliced
1 shallot – thinly sliced
Dressing
1/2 cup fresh lemon juice
1/2 cup mandarin oranges
1/4 cup extra virgin olive oil
1 – 2 tablespoons agave nectar or honey
salt to taste
Directions
- Place the quinoa and 2 cups of water in a sauce pan and bring to a boil. Reduce heat to simmer, cover and cook for 15 minutes. Fluff with a fork and set aside to cool. Drain off any excess water.
- Place the dressing ingredients in a blender and mix until smooth.
- Place all ingredients in a large salad bowl, drizzle the dressing over the top and toss until well coated.
- Serve chilled.
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