INGREDIENTS :
1/2 C quinoa, cooked and cooled
1/2 C green lentils, boiled for 12 minutes and cooled
1/2 bunch lacinto kale, chopped and massaged for 15-20 seconds with 1/2 tsp EVOO + 1 lemon, juiced
1 C sunflower greens
1 C arugula
1/2 C finely grated purple cabbage
1/4 red onion, finely chopped
1/2 C castellavano olives, halved
1 C heirloom cherry tomatoes, halved
1/4 C sun dried tomatoes, chopped
1/4 C crispy chickpeas
1 TBSP pine nuts, toasted
Lemon Balsamic Pine Nut Vinaigrette:
1/4 C balsamic vinegar
1 lemon, zested and juiced
1 tsp dried parsley
1 garlic clove
1 tsp Dijon mustard
1 TBSP pine nuts
salt and pepper
INSTRUCTIONS :
1.Toss greens, quinoa, lentils, and cabbage in a large bowl. Divide between serving bowls.
2.Top with remaining ingredients.
3.Add all ingredients for dressing to a blender and purée until combined. Season to taste.
4.Drizzle dressing over salads and toss to combine!
