Salad:
5 cups cooked chicken
2 cups grapes, halved
1 cup snow peas
2 cups spinach, packed
2 1/2 cups sliced celery
2-3 cups cooked quinoa
1 jar marinated, quartered artichoke hearts
1/2 cucumber, sliced
craisons
romaine lettuce, chopped
Dressing:
6 T oil
6 T orange juice
3/4 c sugar
6 T white wine vinegar
1 T sea salt
1 1/2T dried minced onion
1 T fresh lemon juice
2 T dry minced parsley
For the salad, cook quinoa according to box instructions. Let cool. Toss salad ingredients together.
For the dressing, combine all ingredients in a blender. Mix until dressing comes together.
This makes a HUGE batch. So don't toss the whole salad with dressing, because you'll have leftovers.
This recipe is from my good friend Shari. I've always loved it and made it several times, but the original recipe calls for pasta. This time around I decided to switch out the pasta for quinoa. It worked. Loved it. It's almost gone.