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10 oz. Marie’s® Italian Vinaigrette
4 cups red quinoa, cooked
2 cups chickpeas, deep-fried to golden brown
2 cups red bell pepper, julienne
1 cup Pink Lady apples, peeled, 1-inch dice
8 cups kale, ribs removed and cut into 1-inch pieces
4 cups green cabbage, shredded
1/2 cup toasted almonds
1/4 cup mint, chiffonade
1. In a mixing bowl, toss quinoa, chickpeas, red peppers and apples with dressing.
2. For each salad, place kale and cabbage in the center of the plate. Mound dressed grain, fruit and vegetable mixture over the greens to create height.
3. Garnish each salad with almonds and mint.