Rainbow Salad
15 |
35 |
524 |
Ingredients |
Minutes |
Calories |
|
Prep |
Cook |
Servings |
15 min |
20 min |
4
|
Ingredients
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 (fresh)
(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
1. Cut the veggies and fixings and mix with quinoa or brown rice.
2. Prepare the dressing and stir into veggie/grain mixture.
Nutrition Facts
Per Portion
Calories
524
Calories from fat
272
Calories from saturated fat
33
Total Fat
30 g
Saturated Fat
3.7 g
Trans Fat
0.0 g
Polyunsaturated Fat
9.8 g
Monounsaturated Fat
14.8 g
Cholesterol
0
Sodium
495 mg
Potassium
877 mg
Total Carbohydrate
49 g
Dietary Fiber
13.1 g
Sugars
4.0 g
Protein
14.3 g
Dietary servings
Per Portion
Grain |
1.4 |
Meat Alternative |
1.1 |
Vegetables |
3.4 |
Energy sources
Recipe from:
Dr. Tara Campbell, ND