Power Quinoa Salad with Parsley Pesto Vinaigrette

Prep Time:  15 minutes   |    Cook Time:  NA   |    Total Time:  15 minutes   |    Servings:  4

Ingredients:

Salad:

• 1 cup shredded green cabbage
• 1 cup shredded red cabbage
• 2 cups shredded Brussels sprouts
• 1½ cups shredded carrots
• 5 ounces  Simply Nature  Organic Arugula, packed
• 1 cup cooked  Simply Nature  Organic Quinoa
• ½ cup  Southern Grove  Chopped Pecans, toasted
• ½ cup  Southern Grove  Dried Cherries

Pesto:

• 1 cup parsley, packed
• 3 cloves garlic
• ½ cup  Southern Grove  Chopped Pecans, toasted
• ½ cup fresh lemon juice
• 1 tablespoon lemon zest
• 1¼ teaspoons  Stonemill  Iodized Salt
• ¼ teaspoon  Stonemill  Ground Black Pepper
• ½ cup  Carlini  Pure Olive Oil
• ½ cup  Carlini  Vegetable Oil

Directions:

1. In a medium bowl, combine all salad ingredients. Reserve.
2. In a food processor or a blender, combine parsley, garlic, pecans, lemon juice, lemon zest, salt and pepper. With food processor running, slowly add oils and blend until smooth.
3. Dress salad with desired amount of pesto. Toss until coated.

Tip: Refrigerate any leftover pesto for up to one week, use to marinate chicken. This pesto is so versatile!

Recipe Courtesy of Chef Audrey, ALDI Test Kitchen