Spring is (finally) here and summer is fast approaching. Here’s the perfect spring salad to assist you in getting a leaner and healthier body for summer 2019. It’s filled with fresh ingredients that increase your fiber count for the day. The simple dressing tastes fantastic. Add a grilled chicken breast or a plant based source to increase the protein in the dish and enjoy leftovers for lunch the next day.
When you’re ready to start your body transformation email the Fuse team at info@FuseFitnessStudio.com. Until then, enjoy this simple and delicious dish:)
What you need:

Serves 8

For the Dressing:

2 tablespoons red wine vinegar
1 teaspoon garlic, minced
½ teaspoon Dried Oregano
½ teaspoon sea salt
¼ teaspoon black pepper
¼ cup olive oil
1 Tablespoon lemon juice

For the Salad:

8 cups Baby Arugula
1 cup cooked quinoa
1 can (15 oz.) chickpeas, drained and rinsed
1 heirloom tomato, finely chopped
½ cup celery, minced
¼ cup fresh scallions, thinly sliced
¼ cup fresh basil, thinly sliced

Instructions

1. Combine the dressing ingredients in a jar. Close the lid and shake until fully combined.

2. Combine the salad ingredients in a large salad bowl. Toss with the dressing and serve immediately. Enjoy!

Nutrition
One serving equals 196 calories, 8g fat, 25g carbohydrate, 262mg sodium, 1g sugar, 4g fiber, and 7g protein.

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