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Cook Time: 15 minutes Total Time: 15 minutes Yield: 4 servings Category: Appetizer, Main Course, Salad, Side Dish Method: Simmer Cuisine: Mediterranean Ingredients SALAD: 1 5 oz box Baby Arugula 1/2 cup Ancient Harvest Traditional Quinoa, cooked 1 can Garbanzo Beans, drained and washed (use about 1/2 cup) 1 English Cucumber, sliced 1/4 cup Bella Sun Luci Sun Dried Tomatoes, Julienne Cut with Italian Herbs, drained and patted dry 1/2 cup Cara Mia Artichoke Hearts in Water, drained and patted dry, roughly chopped 16 Kalamata Olives (4 per person) Optional: Feta Cheese, for sprinkling LEMON-HERB VINAIGRETTE: 1/4 cup Extra Virgin Olive Oil (good quality) 1/2 large Lemon, freshly squeezed juice 1/4 tsp Freshly Ground Black Pepper 1/2 tsp Himalayan Pink Salt 1 Garlic Clove, minced 1/4 tsp Dried Thyme 1/4 tsp Dried Rosemary 1/4 tsp Dried Parsley Instructions Cook the quinoa: Add 1/2 cup quinoa + 1 cup water to a small pot and cook according to package directions
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Pink Radicchio and Crab Caesar Salad Make this stunning pink radicchio and crab caesar salad with radicchio, blood orange dressing, and crispy pumpernickel croutons
