Try this from #BodyRocker
Kiwi Mango Quinoa Salad with Orange-Pomegranate Cashew Dressing
Day #16 of the #bodyrockbootcamp
was surprisingly brutal.
My legs went all wobbly by the third round of those Jump & Pulse Squats. After about a minute to rest, I still went on a 12 min. jog around my neighborhood.
I do have a delicious salad recipe to share with the community. I like to make this for lunch sometimes.
Makes: 1 Serving
- 2 Cups Leafy Greens
- 1/4 Cup Cooked Quinoa
- 1 Kiwi (peeled and diced)
- 1/4 Mango (60 g., cubed small)
- 6 Grape Tomatoes (halved or quartered)
- 1 Tbsp. Craisins
- 2 Tbsp. Red Onion (diced)
- 2 Tbsp. Crumbled Feta
- 1 Tbsp. Walnuts (chopped)
- Fine Sea Salt
- Black Pepper
Clean and chop your greens and mix in the bowl or plate with a dash of sea salt and black pepper.
In a small mixing bow, combine the rest of the ingredients and gently mix together then pour over top the bed of greens.
I normally never use dressings on fruit-based salads, but I got a recipe for a healthy one that's really good when mixed in among the fruit.
Serving size: 1 bowl
Calories per serving: 290*
*Doesn’t include dressing
Orange-Pomegranate Cashew Dressing --
Makes: 24 Serving
- 2 Naval Oranges (peeled)
- 1/4 Cup Raw Cashews
- 2 Tbsp. Pomegranate Infused Red Wine Vinegar
- 2 Carrots (60 g., peeled and grated)
- 3 Tbsp. Pomegranate Juice
Combine all the ingredients into a high powered blender, strong enough the pulverize the cashews. I used my Nutribullet. Add a few more tablespoons of pomegranate juice or orange juice if this is too thick for your liking.
Serving Size: 1 Tbsp.
Calories per serving: 12
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