Make the salad COUNT! Power Nutrient Salad

Salad Ingredients

Leafy Greens

Roasted Sweet Potato - cleaned, peeled an cubed (toss with Olive Oil at 350º for 15-20 minutes)

Red Cabbage, thinly sliced

Chickpeas, rinsed and drained

Black Beans, rinsed and drained

Radish cleaned and thinly sliced

Quinoa, cooked as directed

Apple - washed, cored and thinly sliced, toss with Gravenstine Apple to slow browning

Avocado, peeled and thinly sliced

Walnuts

Dressing:

1 part Balsamic Vinegar of Choice (Try Neapolitan Herb)

1 part Olive OIl of choice (Lemon Olive Oil

Honey, optional

Bourbon Barrel Mustard, optional

Himalayan Salt, optional

Place clean leafy greens on plate and top with a layer of quinoa, vegetables and walnuts.  Drizzle dressing over top.

Begin dressings with balsamic vinegar and then slowly add the olive oil, to allow the vinaigrette to remain emulsified longer.