Note: If clementines are out of season, use orange or tangerine sections cut into bite-size pieces.
2 cups cooked quinoa, chilled
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 jalapeno pepper, seeded and chopped
8 black olives, sliced
1 small red onion, chopped
1 cup chopped celery
1 red or green bell pepper, chopped
12 clementines, sectioned
12 cherry tomatoes, halved or quartered
Fat-free honey dijon mustard dressing, to taste (optional)
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 jalapeno pepper, seeded and chopped
8 black olives, sliced
1 small red onion, chopped
1 cup chopped celery
1 red or green bell pepper, chopped
12 clementines, sectioned
12 cherry tomatoes, halved or quartered
Fat-free honey dijon mustard dressing, to taste (optional)
Combine all ingredients and chill until ready to serve. If the salad seems too dry, moisten with a little white wine or Italian salad dressing.
6-8 servings
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