Pink Raspberry Salad
This salad layers vibrant greens, juicy fruit, hearty quinoa, and crunchy veggies, all tossed in Marie’s® Raspberry Vinaigrette. Finished with chickpeas, feta, and walnuts, it’s perfect as a...
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Cooking tools:
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Measuring cup
- Tongs
Ingredients
- 4 oz arugula
- 1 cup cooked quinoa
- 1/2 red onion, diced
- 1 15oz can chickpeas, drained and rinsed
- 1 cucumber, sliced into quarters
- ¼ cantaloupe, cubed
- 1 cup crumbled feta
- ½ cup cherry tomatoes, halved
- ¼ cup walnuts, chopped
- ¼ cup parsley, chopped
- ½ cup Marie’s® Raspberry Vinaigrette
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