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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.

Source: Better Homes and Gardens
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Reset Button Salad

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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 (Reset Button Salad)

490 calories; 39 g total fat; 8 g saturated fat; 13 g polyunsaturated fat; 17 g monounsaturated fat; 22 mg cholesterol; 345 mg sodium. 575 mg potassium; 26 g carbohydrates; 6 g fiber; 7 g sugar; 12 g protein; 0 g trans fatty acid; 6051 IU vitamin a; 9 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 135 mcg folate; 0 mcg vitamin b12; 230 mg calcium; 3 mg iron;

Mom's Vinaigrette

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts (Mom's Vinaigrette)

81 calories; 9 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 0 mg cholesterol; 27 mg sodium. 3 mg potassium; 0 g carbohydrates; 0 g fiber; 0 g sugar; 0 g protein; 0 g trans fatty acid; 0 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 1 mg calcium; 0 mg iron;

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