Nutrition Information: Serving Size: 1/4 of salad recipe with about 2
tablespoons vinaigrette.
Place spinach in large bowl; toss with 2
tablespoons vinaigrette.
Add 2
tablespoons vinaigrette; toss to coat.
Reserve 6
tablespoons vinaigrette (store remaining vinaigrette refrigerated in an airtight container up to 2 weeks).
Toss asparagus with 3
tablespoons vinaigrette and salt and pepper to taste.
Toss asparagus with 1
tablespoon vinaigrette and divide among 4 plates.
Brush each bread round with 1
tablespoon vinaigrette.
Toss 4 cups arugula with 1
tablespoon vinaigrette.
Drizzle each serving with about 2 1/2
tablespoons vinaigrette.
Toss arugula, basil, and cooked quinoa with 2 - 3
tablespoons vinaigrette.