Ingredients

  • 2
    8oz. pouches
  • 1
    cups
    radish, sliced
  • 1
    cups
    arugula, packed
  • 1
    cups
    edamame
  • 4
    eggs, hard boiled, sliced (optional)
  • 2
    avocados, sliced
  • 12
    cups
    carrots, finely shredded
  • 12
    cups
    pine nuts
  • Vinaigrette:
  • 12
    cups
    parsley, finely chopped
  • 12
    cups
    cilantro, finely chopped
  • 2
    tsp
    Dijon mustard
  • 2
    tbsp
    olive oil
  • 1
    tbsp
    white sugar
  • 2
    tsp
    rice vinegar
  • 12
    tsp
    sea salt
  • 14
    tsp
    cracked black pepper
  • Juice of 1 lemon

Nutrition Facts

Serving Size: 2 cups
Serves: 4
Amount Per Serving
Calories: 670
% Daily Value*
Total Fat: 40g 51%
Saturated Fat: 6g
Trans Fat: 0g
Cholesterol: 225mg 75%
Sodium: 700mg 30%
Total Carbohydrate: 67g 24%
Dietary Fiber: 15g 54%
Sugars: 8g 16%
Protein: 23g 46%

Instructions

  1. Prepare rice as directed on package. Once cooked, add to a large bowl and set aside for 10 minutes to cool.
  2. In a small sauté pan over medium-low heat, toast pine nuts until almost brown (about 5 minutes). Add to large bowl.
  3. Prepare vinaigrette: In a small bowl, add Dijon mustard and whisk in oil until incorporated. Add all other ingredients and whisk until fully incorporated.
  4. With rice as the bottom layer, assemble the salads using all other ingredients. Drizzle with vinaigrette. Serve and enjoy!

Products & Substitutions