Quinoa and Roasted Vegetable Salad

Unilever Food Solutions United States

Recipe fact sheet Quinoa and Roasted Vegetable Salad

Ingredients (6 portions) Amount

Measure

Name

1.00

lb

Quinoa , cooked, cooled

8.00

oz

Rice, brown , cooked, cooled

12.00

oz

Asparagus , roasted & cut into 1.5" peices

6.00

oz

Bell pepper, red , roasted, diced

12.00

oz

Squash, yellow , roasted, sliced into 1/4" slices

12.00

oz

Hellmann's Blue Ribbon Collection Sundried Tomato & Pesto Vinaigrette

Preparation 1. In large bowl, combine quinoa, rice, asparagus, bell pepper, squash and 6 oz. Hellmann’s® Blue Ribbon Collection Sundried Tomato and Pesto Vinaigrette. Chill at least 1 hour. 2. At service, moisten salad with additional 6 oz. dressing. Serve “loose” as side salad or mold, timbale-style, to serve.

Page 1

© 2017 Unilever Food Solutions - All Rights Reserved service.unileverfoodsolutions.com

09.11.2017