• salad bowl
  • 1 cups loosely packed arugula,
  • 1 cups loosely packed romaine
  • 1/2 cup frozen shelled edamame, thawed
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup cooked quinoa
  • 10 kalamata olives, pitted, whole
  • 1 small persian cucumber, with peel, sliced
  • 1/4 cup sliced red onions
  • 2 tablespoons pinenuts
• mediterranean vinaigrette
  • 1 tbsp extra virgin olive oil
  • 1 + 1/2 tbsp red wine vinegar
  • 1 small clove garlic, minced
  • salt
  • pinch black pepper
  • pinch smoked red paprika
  • 1/2 tsp dried oregano

⠀ ⠀ ⠀➜ instructions

• fill one large, individual-sized bowl with greens.
• arrange the following on top of the greens: edamame, cherry tomatoes, cooked quinoa, kalamata olives, sliced cucumbers, sliced red onions, and pinenuts.
• to make the vinaigrette, whisk together olive oil, red wine vinegar, garlic, sea salt (optional), black pepper, red paprika, and oregano.
• drizzle the dressing over the salad bowl, evenly.
• makes one large, individual sized serving. alternatively, assemble all ingredients in a medium salad bowl to serve 4 small servings.