Spinach, Kale Salad with Grapes and Champagne Vinaigrette
Trying to hunt down a nutritious meal at an airport is like trying to find a presidential candidate you'd like to vote for, but on my most recent trip I had some luck. On my return flight at the Denver airport, I discovered Modern Market, a Colorado- based healthy fare restaurant, and this salad jumped off the menu.
While these foods are all ones that I eat regularly, I would never have thought to pair them together. It was a great reminder to step out of the box and experiment. Increase the quinoa serving for added protein (1/2 cup is 4 g) or add a lean protein to make it a filling meal, then throw in a Bentgo salad box for a quick, easy and healthy lunch.
Ingredients (1 serving):
- 1/2 cup cooked quinoa (RD tip: for deeper flavor, substitute water with low-sodium chicken or vegetable broth)
- 1/4 cup red grapes
- 1/2 cup shredded carrots
- 2-3 tbsp slivered almonds or crushed walnuts
- 1-2 oz crumbled low-fat feta cheese
Cook quinoa as directed and allow to cool. Prep veggies, then combine with quinoa in a bowl and toss with dressing.