We love how versatile this delicious salad is. The dried fruits and quinoa, combined with the bright flavours of the dressing make it a great option as a meal, perfect to bring on an adventure and great as a side for dinner.
INGREDIENTS
SALAD
- 85 grams of mixed lettuce
- 4-5 small heirloom tomatoes
- A handful of chopped cucumbers
- A handful of sliced dried figs
- One dried apricot, sliced
- A handful of dried cranberries
- 1 tablespoon of quinoa, cooked and cooled
- A sprinkle of sliced almonds
FRONTIER DRESSING
- ½ cup of olive oil
- ⅓ cup of cold-pressed canola oil
- ¼ cup of white wine vinegar
- 2 tablespoons of honey
- 1 tablespoon of lemon juice
- 2 cloves of garlic
- 1 teaspoon of salt
- ½ teaspoon of pepper flakes
- ½ teaspoon of dried oregano
- ½ teaspoon of dried parsley
- ½ teaspoon of dried thyme leaves
- ½ teaspoon of basil
- ¼ teaspoon of ground black pepper
Optional: add 3 tablespoons of grated parmesan cheese
DIRECTIONS
- Toss all the salad ingredients together.
- Mix the dressing. This will keep in the fridge for about a week.
