I am a HUGE salad fan but sometimes making salads at home is less exciting than getting the $12 salad when I’m out at a restaurant… I think the reason it’s so exciting is the fact that I didn’t have to make it… I digress, sometimes I get stuck in the rut of eating the same homemade salad over and over: Mixed greens, cucumber, tomatoes and balsamic vinegar. Yes it’s easy but it’s also Bor-ing. Please tell me I’m not the only one!
So if you’re looking for a new salad recipe that will fill you up and keep you full, the wait if over! The one and only Veggie Lisa and I collaborated again to bring to you one of her best salad recipes and homemade dressings.
Roasted Corn Garden Salad
- 4 cups arugula, washed and dried
- 1 cup cherry tomatoes, quartered (tri colored work well)
- 1 ½ cups roasted corn (place on cookie sheet, toss with olive oil and roast on low broil for 10-13 mintues, cool)
- 1 cup cucumbers, sliced thin
- 2 red bell pepper, diced
- ½ cup sliced red onion
- 1 cup tri colored quinoa, cooked according to package directions. Cool completely
- 2 large avocadoes, diced (optional)
Dressing:
- 4 ounces feta cheese, crumbled
- 1/3 cup unsweetened almond milk
- ¾ cup plain nonfat Greek Yogurt
- 2 tsp minced garlic
- salt and pepper to taste
(mix together. Allow to chill for 1 hour before serving)
Directions:
Place arugula in large serving bowl. Top with corn, tomatoes, red onions, cucumber slices and quinoa, add avocadoes (optional). Pour dressing on and mix right before serving. Enjoy!
