A perfect spring, summer, or anytime salad. Loaded with protein and fiber, but so delicious you would never guess how healthy it is! If you are making the salad ahead of time, add the dressing just before serving to keep the asparagus an attractive bright green. Leftovers keep well for a couple of days


½ bunch of green asparagus (roasted and cut into small pieces)
1 cup of tricolor quinoa
½ cup of white beans (cooked)
¼ cup of chopped fresh parsley
2 spoons of parmesan cheese
¼ of slivered almonds
½ cup of grapes in halves


½ cup of orange juice
¼ cup of Greek yogurt
1 spoon of Dijon mustard
2 spoons of olive oil
Salt and pepper

Mixed all the salad ingredient in a bowl.

Add salt and pepper.

Mixed all ingredients for dressing and add it to the salad, and serve fresh.

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