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1 pound baby kale or spring mix

1 cup sliced almonds

1 cup fresh pomegranate seeds

1 cup shaved parmesan or goat cheese 

1/2 cup dry quinoa

drench citrus honey or pomegranate vinaigrette

 

• prepare quinoa according to box directions, however use one to one ratio, 1/2 cup quinoa to 1/2 cup water. Let cool

• sautée sliced almonds for about 5 minutes in about 2 teaspoons olive oil (just enough to lightly coat the pan) on medium heat until golden for 5 min and let cool. Watch almonds carefully as they will burn easily.

• using food service gloves, lightly toss baby kale or spring mix with desired amount of quinoa & drench citrus honey vinaigrette or drench pomegranate vinaigrette

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