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Power Salad with Jalapeno Dressing

Power Salad with Jalapeno Dressing

  • 20 minutes
  • 13 ingredients
  • Almonds
  • Moderate
  • servings
  • Update Ingredients

Ingredients

  • 3 cups baby arugula
  • 1 cauliflower, trimmed, sliced and roasted
  • 1 1/2 cups chickpeas
  • 3/4 cups shoestring beets
  • 1/2 cup cooked red quinoa
  • 1/2 cup mini heirloom tomatoes
  • 1/4 cup Diamond of California® sliced almonds, toasted
  • Jalapeno dressing
  • 1 jalapeno, seeds removed
  • 1 shallot
  • 1 lime, juiced
  • 1 tablespoon dijon mustard
  • 2 tablespoon olive oil
  • salt and pepper

The Steps

In a large bowl, combine arugula, roasted cauliflower, chickpeas, shoestring beets, quinoa, mini heirloom tomatoes and almonds.

For the dressing: Place jalapeno, shallot, lime juice and dijon mustard  in a blender or food processor and pulse until pureed. With the machine still running, slowly add in olive oil; mix until emulsified. Add in salt and pepper to taste.

Pour the dressing on the salad and toss well to coat.

RECIPE CONTRIBUTED BY BAKERS ROYALE

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