This recipe works for: Salad
5 cups mixed greens
1 cup cooked quinoa
1/2 cup red onion (thinly sliced)
1/2 cup cucumbern (halved and thinly sliced)
1/4 cup Kalamata olives
1/4 cup olive oil
3 tablespoons fresh squeezed lemon juice
10 ounce can tri-color salad ready tomatoes
1/4 cup crumbled feta cheese
1/4 cup sun dried tomato dressing
In a large bowl, toss the mixed greens, quinoa, red onion, cucumber and olives together.
Add the olive oil and fresh squeezed lemon juice, toss to combine.
Top the salad with the tri-color tomatoes and feta cheese.
Drizzle the sun dried tomato dressing over the salad and serve.
(Note: omit the feta cheese to make the salad vegan.)