Tropical Summer Breakfast Salad - Mindful by Sodexo Recipes

Name: Tropical Summer Breakfast Salad - Mindful by Sodexo Recipes
Ingredients: 2 cups cooked quinoa; 4 cups (5 ounces) chopped Bibb lettuce; 12 cups (12 ounces) mesclun mix; 1 cup pineapple, cut into 1/2-inch pieces; 1 1/2 cups mango, cut into 1/2-inch pieces; 1 (12-ounce) cucumber, cut into 1/4-inch pieces; 8 teaspoons toasted cashews; 4 teaspoons unsweetened shredded coconut; 3/4 cup Agave Citrus Dressing; 1. Toss the cooked quinoa, Bibb lettuce, and mesclun mix in a large bowl. Evenly divide the mixture between four large salad bowls, about 4 cups per bowl.; 2. Toss the pineapple, mango, and cucumber in a medium bowl. Evenly divide the mixture between the salads, about one cup per salad.; 3. Garnish each salad with 2 teaspoons toasted cashews and 1 teaspoon coconut. Enjoy immediately with 3 tablespoons of agave lime dressing!; 2 tablespoons orange juice; 2 tablespoons lime juice; 2 tablespoons unseasoned rice vinegar; 1 tablespoon agave nectar; 1 teaspoon grated ginger; 1/4 teaspoon kosher salt; 1/8 teaspoon ground black pepper; 1/2 cup canola oil; 1. In a food processor or blender, add all ingredients except for the canola oil and blend on high until smooth.; 2. With the motor running, slowly add the oil in a steady stream until it is well mixed and the dressing thickens. Use immediately or cover and keep in the refrigerator for up to 3 days!; If you cannot find fresh pineapple or mango, frozen fruit or fruit canned in 100% fruit juice is a great choice. - Try tricolor quinoa for a pop of color!; Try tricolor quinoa for a pop of color!; You can make this dressing in a large 2 or 3-cup batch and use it in grain bowls or on wraps! Experiment with your favorite citrus juices and add the zest if using fresh citrus fruits.

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Tender lettuce and hearty quinoa topped with sweet pineapple and mango, toasted cashews, fresh cucumbers, and agave lime dressing

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Ingredients

2 cups cooked quinoa
4 cups (5 ounces) chopped Bibb lettuce
12 cups (12 ounces) mesclun mix
1 cup pineapple, cut into 1/2-inch pieces
1 1/2 cups mango, cut into 1/2-inch pieces
1 (12-ounce) cucumber, cut into 1/4-inch pieces
8 teaspoons toasted cashews
4 teaspoons unsweetened shredded coconut
3/4 cup Agave Citrus Dressing
1. Toss the cooked quinoa, Bibb lettuce, and mesclun mix in a large bowl. Evenly divide the mixture between four large salad bowls, about 4 cups per bowl.
2. Toss the pineapple, mango, and cucumber in a medium bowl. Evenly divide the mixture between the salads, about one cup per salad.
3. Garnish each salad with 2 teaspoons toasted cashews and 1 teaspoon coconut. Enjoy immediately with 3 tablespoons of agave lime dressing!
2 tablespoons orange juice
2 tablespoons lime juice
2 tablespoons unseasoned rice vinegar
1 tablespoon agave nectar
1 teaspoon grated ginger
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/2 cup canola oil
1. In a food processor or blender, add all ingredients except for the canola oil and blend on high until smooth.
2. With the motor running, slowly add the oil in a steady stream until it is well mixed and the dressing thickens. Use immediately or cover and keep in the refrigerator for up to 3 days!
If you cannot find fresh pineapple or mango, frozen fruit or fruit canned in 100% fruit juice is a great choice. - Try tricolor quinoa for a pop of color!
Try tricolor quinoa for a pop of color!
You can make this dressing in a large 2 or 3-cup batch and use it in grain bowls or on wraps! Experiment with your favorite citrus juices and add the zest if using fresh citrus fruits.