Rainbow Salad

Health Rating

Prep	Cook	Ready in	Servings
15 min	20 min	35 min	4

add

1 can (15oz)	Black beans, canned (low sodium)
1 cup	Cilantro (coriander) (chopped)
1 tbsp	Curry powder (for dressing)
1 medium pepper(s)	Green bell pepper (chopped)
2 green onion (stem)	Green onion, scallion, ramp (chopped)
2 tbsp	Lime juice (for dressing)
1 tsp	Maple syrup (for dressing)
1/3 cup	Olive oil (for dressing)
2 cup	Quinoa, cooked
65 gm	Radicchio (1 head, chopped)
1 medium pepper(s)	Red bell pepper (chopped)
1/4 tsp	Salt and pepper (to taste (for dressing))
1/4 cup	Apple cider vinegar (for dressing)
1/2 cup	Walnuts (roasted)
1 medium pepper(s)	Yellow bell pepper (chopped)

Instructions

Cut the veggies and fixings and mix with quinoa or brown rice.

Prepare the dressing and stir into veggie/grain mixture.

Calories 540

Calories from fat 282

Calories from saturated fat 35

Total Fat 31 g

Saturated Fat 3.8 g

Trans Fat 0.0 g

Polyunsaturated Fat 9.9 g

Monounsaturated Fat 15.6 g

Cholesterol 0 mg

Sodium 496 mg

Potassium 888 mg

Total Carbohydrate 50 g

Dietary Fiber 13.2 g

Sugars 4 g

Protein 14.5 g

Recipe from: Dr. Tara Campbell, ND

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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada