Wednesday, March 30, 2016

Layered Salad

This salad was inspired by the contents of my fridge.  I love recipes like that - the ingredients fall together so effortlessly.
Here's what you need:

The layers are in order of bottom layer first:
8 kale leaves, stalks removed, chopped
2 cups baby spinach 
1 bunch spring onions, chopped
2 cups red quinoa, cooked and fluffed
2 cups cherry tomatoes, halved
1 cup feta cheese, cubed
1/4 cup pine nuts, toasted

The dressing is magical.  I make a ton of it and store it in the fridge in an airtight jar.  It keeps for 10 days.

In a hand processor, pulverize the following:
1 bunch mint, stalks removed
1 bunch parsely, stalks removed
Apple vinegar, 1/3 cup
Dijon mustard, 1 tablespoon
Honey, 1 tablespoon
Olive oil, 1/2 cup
Salt and pepper



  1. The dressing sounds delicious! This is Sarah from Idaho. I sat next to you at the conference the first day! Love your website, keep up the good work!

    1. Hi Sarah!! Thanks! Drop me an email at zain@restlessinriffa dot com

      Would love to stay in touch!