Strawberry, quinoa, spinach & cashew salad

• Vegetarian
• Gluten free

• Produce

  • 1/2 tsp Garlic powder
  • 4 Green onions
  • 1 tsp Onion powder
  • 1 cup Peaches
  • 1 Red bell pepper
  • 1 package Spinach, fresh
  • 4 cups Strawberries, fresh

• Condiments

  • 3 tbsp Balsamic vinegar
  • 2 tbsp Honey
  • 1/2 tsp Mustard powder

• Pasta & Grains

  • 1 1/2 cup Quinoa, cooked

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 1/3 cup Cashews

Found on juliasalbum.com

Ingredients

• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1/2 teaspoons garlic powder
• 1/2 teaspoon mustard powder
• 1 teaspoon onion powder
• salt and pepper
• one package (10 oz) fresh spinach, chopped (about 10 cups of torn leaves)
• 4 cups sliced fresh strawberries (cleaned and hulled)
• 1 and 1/2 cup cooked quinoa
• 1 cup peaches, finely chopped
• 4 green onions, chopped
• 1 red bell pepper, chopped
• 1/3 cup cashews

Directions

• In a medium bowl, combine the dressing ingredients, and whisk together well. Add salt and pepper to taste. You can serve the dressing immediately or you can cover it and chill for an hour.
• In a large bowl, combine all of the salad ingredients, except the cashew nuts. Add the dressing to the salad and toss. Sprinkle cashew nuts on top of the salad.