Colorful Quinoa Salad with Spinach, Mandarin Oranges, Strawberries, Blueberries and Pecans

Ingredients: DRESSING: Nutrition Facts ¼ Cup Balsamic Vinegar Serving Size 1 ½ cups Servings Per Recipe 4 3 Tablespoons brown sugar 1 glove of garlic, minced Amount Per Serving ½ teaspoon spicy mustard Calories 190 Calories from Fat 60 ½ Cup Extra Virgin Olive Oil % Daily Value * Total Fat 7g 9%

* Salt and Pepper to taste Saturated Fat 0.4g 2%

SALAD: Trans Fat 0g 10 ounce package -Fresh Spinach, leaves torn Cholesterol 0 mg 0% 2 Cups Fresh Strawberries- sliced Sodium 64mg 3% 1 Cup Blueberries Total Carbohydrate 30g 10% 1 Cup Mandarin Orange Segments, drained Dietary Fiber 7g 23% ¼ Cup Sliced Green Onions Sugars 13g Protein 6g ½ Cup Pecan Halves Vitamin A 227% Vitamin C 137% 1 Cup Cooked Quinoa Calcium 8% Iron 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily Directions: values may be higher or lower depending on your calorie needs. Calories: 2000 2,500 Total Fat Less than 65g 80g Wash Hands. Saturated Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Dressing: Sodium Less than 2,400mg 2,400mg Total Carbohydrate 300g 375g In a medium bowl whisk together the balsamic vinegar, brown sugar, Dietary Fiber 25g 30g garlic, and mustard. Slowly drizzle in the olive oil until the dressing 32% calories from fat comes together. FOR SALAD ONLY Add salt and pepper if desired. ( very well recipe analyzer) Pour into a jar and either serve with salad immediately or chill for later use. Salad: In a large bowl combine all of the salad ingredients. Serve. Yields about 4 servings

Source: adapted from -http://juliasalbum.com

Recipe analyzed using The Food Processor® Nutrition Analysis Software from ESHA Research, Salem, Oregon.

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