Rainbow Chopped Cashew Salad
This recipe courtesy of Dannon.
See Dannon website for more information
- Salad
- 10 stalks organic rainbow chard
- 1 cup edamame
- 1 yellow bell pepper stemmed, seeded and diced
- 1 large carrot julienned
- 2 cups red cabbage shredded and diced
- ¾ cup dried blueberries
- ¾ cup cooked quinoa
- 1 cup cashew pieces
- Dressing
- ½ cup plain yogurt
- 1 cup chickpeas rinsed and drained
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- Juice from ½ lime
Combine all salad ingredients in a large mixing bowl.
Combine all dressing ingredients in a blender and process until smooth.
Pour dressing over salad, tossing to coat.
