NicStan Cooks

This ended up being one of those “use whatever is in the fridge” hodge podge recipes that I would 100% make again and is worth writing down what I can remember.

Ingredients

• 1 large beet (or 2-3 small) – I had made them in the instant pot a few days before. Use the trivet with 1 cup water at the bottom. Pressure cook on high for 10-15 min depending on the size of the beets.
• 1 cup cooked quinoa
• 1 cucumber
• 1 tomato
• Chopped broccoli stalks
• 1/4 of a red cabbage – sliced thin
• 1/2 cup feta cheese
• 1/4 cup Pepitas
• 1/4 cup craisins
• Spinach (either mixed in with everything or served over spinach or other greens)
• Dressing
  • 1/2 cup Olive oil
  • 1/2 cup Balsamic Vinegar
  • 1 tsp garlic powder
  • 1 tsp basil or oregano
  • Salt and pepper

Mix it all together and have yourself a salad! Will keep for several days!