This is my version of a salad that we used to enjoy at a restaurant, but the dressing there contained a lot of oil, and the quinoa was fried. It’s one of my favorite salads—easy to make and one you will enjoy again and again.
Makes 4 servings.
1 cup red leaf lettuce, torn into bite-size pieces
1 cup romaine lettuce, torn into bite-size pieces
5 radishes, thinly sliced
1 cup grapes, sliced in half
1⁄2 cup cooked quinoa
1⁄2 cup slivered almonds
2 tablespoons balsamic vinegar
1 small shallot, minced 1 teaspoon dried parsley
1 tablespoon salt-free mustard
1 teaspoon date paste
1 tablespoon ground flax meal
1. For the dressing, mix all ingredients together in a blender and set aside.
2. Place all remaining ingredients in a bowl and toss together.
3. Right before serving, add the dressing and massage into the lettuce to distribute evenly.