Hi all– in the middle of all this holiday eating, sometimes you just have to stop and say a salad is all we need for dinner. It happened to us last Sunday– no big Sunday lunch. A salad was quite enough. And this one is satisfying enough to feel like a real meal.
QUINOA AVAOCADO GARBANZO SALAD
4 cups greens
1 cup quinoa
1 14 oz. can garbanzos, rinsed
1 avocado, cut in chunks
1 navel orange, cut in segments
1/2 cup almonds, cut in half
dressing:
1/3 cup olive oil
2 tab. orange chanpagne vinegar* (or cider vinegar)
1 tsp. seedy mustard
1 tab. honey
salt & freshly ground pepper to taste
Layer all the salad ingredients on a ample plate. Shake together the dressing ingredients in a container with a tight fitting lid until they are completely blended. Add the dressing to the salad just before you are ready to serve it up.
makes 2 full lunch servings
The Thankful Heart 
Yup, salad for everyone this week! Well, and maybe a bit of leftover pie 😉 -Kat
Hi Kat! That’s sort of my Larry’s plan– he has leftover over pumpkin dessert mixed into his oatmeal the morning after Thanksgiving!
My dinner for tonight, for the two of us! Yummm!
Yum! If you love avocado, I just made a salted chocolate and avocado raw cake! Recipe is here if you are interested!
http://brewsker.com/2015/12/02/salted-chocolate-and-avocado-raw-cake-recipe/
Thanks– I have never ever heard of that combination– but with those two ingredients, it should be rich and creamy!