- SERVING SIZE 1 plate
- PREP TIME 20 mins.
- TOTAL TIME 25 mins.
This eye-catching offering will be an on-trend, protein-packed addition to your lunch or dinner menu. With distinctive ingredients, like pomegranate vinaigrette and mesquite turkey, it’s not your average salad.
Red or pink quinoa, cooked
Spicy lime and pomegranate vinaigrette
Salad – 2 parts romaine, 1 part spring mix
1. Combine the pomegranate dressing with the previously listed ingredients, and fluff with a fork to blend.
2. Toss together the roasted poblano dressing and mixed greens.
3. Place the greens in a salad bowl and top with the quinoa mixture. Garnish the top with the avocado and sprinkle with the pomegranate seeds.
4. Serve with the warm seasoned baguette.