INGREDIENTS—makes one serving

*4C Organic baby spinach or tender leaves of regular spinach


2C Organic baby spinach or tender leaves of regular spinach and

1C Organic arugula and

*1C Organic baby kale or tender leaves of regular kale


1C Red Quinoa, cooked and cooled or white or black quinoa

1/2C blackberries or *organic blueberries or blackberries

1/2C raspberries

2T raw nuts chopped: pecans, almonds, walnuts, cashews, etc.

1/3 English or regular cucumber, quartered and sliced

1 Carrot, Julienne slices or shred

*1/4 Organic Yellow Bell Pepper or green, red, or orange bell pepper, Julienne slices

*NOTE:  These fruits and vegetables are on the Dirty Dozen list of the most heavily sprayed produce, please buy organic.

HEALTHY HINTS & TIPS:  Use a pre-washed, packaged baby spinach or mixed Spring greens for the salad to save time.  And use a healthier bottled salad dressing, like Annie’s Naturals Lite Raspberry Vinaigrette dressing if you don’t have time to make your own.



1/4C raspberries crushed and strained

2T Coconut Oil, unrefined fresh pressed Virgin whole kernel OR Extra Virgin Olive Oil

1T Balsamic vinegar

1t fresh squeezed lime juice

Dash of Himalayan salt

Dash of fresh ground pepper



1/2C red quinoa, rinsed…you can also use white or black quinoa OR brown rice

3/4C water

Dash of Himalayan salt


In a small saucepan add the rinsed quinoa, water, and a pinch of salt.  Bring to a boil.  Lower temperature, cover, and simmer for 15-20 minutes.  Do not remove lid during cooking process.  Remove from heat, set timer for 5 minutes, and leave lid on pan until 5 minutes is up.  Fluff quinoa with fork.  It may be refrigerated up to a week.  I cook a big batch on Sunday night and keep it in the refrigerator so it is ready to use when creating meals.

Make salad dressing by adding all ingredients in a small bowl and whisk until oil is well blended or use a small food processor.  Cover and refrigerate.

If not using prewashed baby spinach, arugula, and kale mix, wash the greens.  If not using baby kale, then you can cut out the ribs of the kale to make it more tender as shown in the picture above.  If not using baby spinach trim stems off of larger leaves and chop the spinach leaves.  Toss together in a large bowl as shown below.


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