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This salad is practically a meal on its own. You don’t need much else on the menu if you have this. The combination of flavors and textures will keep you coming back for just a little more.
1/2 cup Pereg Quinoa, cooked according to package instructions
1 head romaine lettuce, sliced
1 avocado, cubed
2 Persian cucumbers, peeled and diced
1 red bell pepper, diced
1 bunch scallions (whites only), checked and sliced
1/3 cup Ta’amti Feta Cheese, crumbled
1/2 cup oil
1 tablespoon Haddar Dijon Mustard
1 tablespoon Gefen Lemon Juice
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1 tablespoon sugar
1 teaspoon salt
Place lettuce in a large bowl.
Add cooked, cooled quinoa and vegetables.
Drizzle dressing on top and toss to coat.
Sprinkle with feta cheese.
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