The Red Wine Vinaigrette is simplicity itself, made with just four everyday ingredients, added to a jar, given a good shake and poured over individual servings, just before eating. It adds a lovely sharpness to the soft and sweet ingredients in the salad.
Ingredients for Quinoa, Cranberry and Roast Almond Salad, clockwise from top left-
2 cups of Quinoa, cooked in the usual manner, 2 cups of roasted sweet potato cubes, 1/3 cup cranberries, 1/2 cup almonds, roasted and roughly chopped, 1 good size spring onion, finely sliced and a good handful of mint, chopped
Put all salad ingredients into a large bowl and gently toss
For the Red Wine Vinaigrette, clockwise from centre top, 1/4 cup red wine vinegar, 1 teaspoon brown sugar, 1/4 cup oil, 1 tablespoon Dijon mustard and salt and pepper to taste
Combine all vinaigrette ingredients in a screw top glass jar and shake well. Dress individual salads as you go.
This makes quite a large salad and held up well, however the mint does wilt a bit, it still tastes fine though. This size salad was enough for me for four fabulous lunches, it carries well and I just took a little container of the vinaigrette each day and poured it over just before devouring it.
Over to you, what do you make and take for lunches when you are trying to be good?
Have a lovely day
💗Fi
One Year Ago-No Post Today
Two Years Ago-Curried Sweet Potato Soup
Over to you, what do you make and take for lunches when you are trying to be good?
Have a lovely day
💗Fi
One Year Ago-No Post Today
Two Years Ago-Curried Sweet Potato Soup
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