Prep the ingredients for this salad on Sunday or Monday night so you have them on-hand to start dinner on a nutritious note all week.

Advertisement

Ingredients

Directions

  • In a large bowl combine arugula, quinoa, beet, carrots, walnuts, and feta. Drizzle with Mom’s Vinaigrette. Season to taste with salt and black pepper; toss.

    Ads will not print with your recipe

Tips

Tips

Refrigerate prepped ingredients in separate airtight containers: cooked quinoa up to 5 days, beet and carrots 3 days, walnuts 1 month.

Nutrition Facts

490 calories, 39 g fat (8 g saturated fat, 13 g polyunsaturated fat, 17 g monounsaturated fat), 22 mg cholesterol, 345 mg sodium, 26 g carbohydrates, 6 g fiber, 7 g sugar, 12 g protein.

Mom's Vinaigrette

Ingredients

Directions

  • In a small bowl whisk together vinegar, mustard, and garlic. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Season with salt and pepper. Store in an airtight container for up to 1 month in the refrigerator.

    Ads will not print with your recipe

Nutrition Facts

Reviews

1 Ratings
  • 5 Rating Star 1