Mediterranean Salad Bowl

• Vegan
• Gluten free

• Produce

  • 1 cup Bibb lettuce
  • 1/4 cup Dried apricots
  • 1 clove Garlic
  • 1/4 cup Mint, fresh
  • 1 Pea shoots
  • 1 head Romaine

• Condiments

  • 1 tsp Dijon mustard

• Pasta & Grains

  • 3/4 cup Quinoa

• Baking & Spices

  • 1 S&p

• Oils & Vinegars

  • 1/2 cup Olive oil
  • 1/3 cup Red wine vinegar

• Nuts & Seeds

  • 1/4 cup Almonds, toasted

Found on pantrydr.com

Description

Ingredients

• 1 head of Romaine
• 1 cup Bibb lettuce
• 1/4 cup fresh mint
• 1/4 cup dried apricots
• 1/4 cup toasted almonds
• 3/4 cup Quinoa
• pea shoots
• Dressing:
• 1/3 cup Red wine vinegar
• 1/2 cup olive oil
• 1 clove garlic, minced
• 1 tsp dijon mustard
• S&P

Directions

• Chop up a head of Romain, Bibb lettuce and fresh mint for the base.
• Next, I rinsed and cooked the quinoa according to the directions on the package.
• Place slivered almonds on a baking sheet and toast them in the oven on 350 for about 10 minutes.
• Chop dried apricots
• Add quinoa, almonds, and apricots to the salad base and top it with pea shoots (or you can substitute for other sprouts).
• Toss and add dressing to taste.