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
- ⅓ 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)
- Place arugula in large serving bowl.
- Top with vegetables and quinoa
- Add avocadoes (optional)
- Pour dressing on right before serving. Toss well
Recipe by Veggie Lisa at https://www.veggielisa.com/2016/08/21/roasted-corn-garden-salad/
3.5.3208