Olsson Recipes

Sunset 2015 serves 4

• ²⁄³ C red quinoa, cooked to package directions (about 20 min)
• 2 small carrots thinly sliced on diagonal (mixed colors)
• ½ very thinly sliced fennel bulb
• ¹⁄³ C olive oil
• 3 TBs sherry vinegar
• ½ tsp each salt & pepper
• 8 Cups baby kale or mixed green, roughly tear large pieces
• ¹⁄³ C crumbled goat cheese
• ¼ C toasted sliced almonds
• pomegranate molasses or balsamic vinegar
• flake salt for finishing

Whisk oil, sherry vinegar, kosher salt & pepper in small bowl.

Then toss kale, carrots, fennel with ²⁄³ of dressing in large bowl.

Drain cooked quinoa,stir in remaining dressing & add to kale mixture.

Divide salad among 4 salad plates, scatter cheese, almonds and drizzle with pomegranate or balsamic, sprinkle with salt flakes.