Courtesy of www.thepickproduce.com

 

8oz Zucchini Noodles*

2 cup mesclun mix

1 cup cooked quinoa

1/2 cup bell pepper

1/2 cup cherry tomato

1/4 cup red onion

2 T fresh basil

Balsamic Dressing

1 T balsamic vinegar

1 t dijon mustard

1 t honey

1 t lemon juice

3 T olive oil

 

Preparation

Dice bell peppers, cherry tomatoes, and red onion to the same size and set aside in a bowl. Chiffonade basil by first stacking leaves on top of one another. Roll leaves along the length and make fine cuts across the rolled leaves to create thin strips of basil.

 

Balsamic Dressing

Combine balsamic vinegar, dijon mustard, honey, and lemon juice in a small bowl and whisk together.   Slowly pour in olive oil while continuing to whisk until oil is completely incorporated.

 

Assemble

In a serving bowl combine cooked quinoa (cold),   vegetable noodles, diced vegetables, & mesclun mix. Add balsamic dressing and toss until all ingredients are completely coated with dressing. Season to taste with salt and pepper. Garnish with basil.