The East Community Guide - Gainesville, FL sept 2017 the east first take | Page 10

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Ingredients:
For the salad:
Romaine Lettuce (2 to 3 heads)
4 grilled asparagus spears, cut
3/4 cup green beans, cut
1/2 cup cubed roasted golden 1/2 avocado, cubed
1 cup cucumber, peeled and cubed
cherry tomatoes, cut in half
3/4 cup garbanzo beans, rinsed
1/4 cup cooked quinoa (Far East – Rosemary Olive Oil)
3 tablespoons slivered almonds
sunflower seeds to sprinkle on top
cracked pepper – optional
For the Dressing:
1/4 cup champagne vinegar
1/2 cup extra virgin olive oil
2 tablespoons dijon Mustard
1 garlic clove, finely chopped
1 tablespoon fresh lemon juice
1 tablespoon agave nectar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions:
Place cut Romaine lettuce on plate.
Place all cut vegetables in sections on the salad greens.
Mix the quinoa with the slivered almonds and place quinoa in the middle of
the salad (see pictures).
Combine all salad dressing ingredients in a bowl and thoroughly whisk
together. You can blend them in a blender for a 20 seconds if you have
one. This will keep the salad dressing from separating in the bottle later.
Pour desired amount of dressing over salad.
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Sprinkle salad with sunflower seeds and cracked pepper (optional).