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Follow The Nurse Nutritionist

Power Salad with Jalapeno Dressing
YIELD: 4 servings

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 sliced Diamond of California almonds, toasted


Jalapeno dressing:
1 jalapeno, seeds removed
1 shallot
1 lime, juiced
1 tablespoon dijon mustard
2 tablespoon olive oil
salt and pepper

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.

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