Roasted Corn Garden Salad
 
Ingredients
  • 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
Instructions
  1. (mix together. Allow to chill for 1 hour before serving)
  2. Place arugula in large serving bowl.
  3. Top with vegetables and quinoa
  4. Add avocadoes (optional)
  5. Pour dressing on right before serving. Toss well
Recipe by Veggie Lisa at https://www.veggielisa.com/2016/08/21/roasted-corn-garden-salad/