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10 oz. Marie’s® White Balsamic Shallot Vinaigrette
4 cups freekeh, cooked
1 cup zucchini, julienne
1 cup cauliflower, small florets
1 cup carrot, julienne
1 cup golden raisins
1/2 cup green onion, chopped
8 cups arugula
1 lb. turkey, thinly sliced
1. Mix all ingredients except arugula and turkey together; combine well.
2. Plate the arugula on a serving plate. Mound freekeh-vegetable mixture on top of the arugula, creating some height.
3. To finish the salad, place the julienne turkey all around the arugula.