Good Luck Salad (Jenny Beth RD)

INGREDIENTS
1-2 servings
1 cup frozen black eyed peas – cooked/drained
1 1/2 cups quinoa – cooked/drained
1 box organic vegetable broth (32 oz)
2-4 cups Baby Kale – chopped
1 red bell pepper – chopped or sliced thin
1/4 cup green onion – chopped
1 avocado – cubed or chucked
1/2 cup carrots- sliced thin

INSTRUCTIONS
Cook black eyed peas in 2 cups vegetable broth for 20-30 min or until peas are tender, drain and set aside. Cook quinoa in 1-2 cups vegetable broth, drain excess broth and set aside. Chopped kale and green onion and toss together, chop red bell pepper, avocado, and carrots, arrange or mix all ingredients in bowl as desired.

LIGHT DIJON VINAIGRETTE DRESSING
Approx. 4 servings
2 minced fresh garlic cloves
3 Tbsp Dijon Mustard
2 Tbsp avocado oil or extra virgin olive oil
1 fresh squeezed whole lemon (no seeds)
1/2 cup red wine vinegar
salt and pepper to taste

INSTRUCTIONS
Mix all dressing ingredients together well with whisk or salad dressing spinner, drizzle over salad and store extra dressing in air tight container in refrigerator.


RECIPE COURTESY of JENNY BETH RD (jennybethrd.com)

Jenny Beth is a Nashville-based Dietitian & Nutritionist, media personality, speaker, and consultant. Her mission is to offer extensive and evidence-based nutrition therapy for the families of Middle Tennessee. Her expertise and passion in the field of nutrition is what drives her efforts to serve families with any nutritional needs or challenges they may have. Jenny Beth also has a passion to provide the most up-to-date nutritional information possible so that families, doctors, and therapists know who to call when faced with nutritional challenges.

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