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Prepare Salad

  • Hellmann's Balsamic Vinaigrette 30 ml
  • Quinoa, cooked 250 ml
  • Beet, golden, raw, grated 125 ml
  • Mint, rough chopped 15 ml
  • Micro greens 65 ml
  • Feta cheese, crumbled 30 g
  • Pickled Cucumber, see related recipe 30 ml
  • Pistachio, toasted 65 ml
  • Lemon, rind on, shaved on a mandolin, quartered

Prepare Pickled Cucumber

  • Garlic clove 2 each
  • Bay leaf 1 ea
  • Distilled white vinegar 750 ml
  • Water
  • Salt 15 ml
  • Sugar 125 ml
  • Black Pepper 15 ml
  • Crushed red pepper 1 ml
  • Cucumber, sliced 250 ml
  1. Prepare Salad

    Toss together the first four ingredients and top with remaining ingredients.
  2. Prepare Pickled Cucumber

    Combine the first eight ingredients and bring to a simmer on medium heat. Once at a simmer, add the cucumber and pull of the heat and let cool to room temperature.
  3. Nutritionals

    Per Serving: Calories 560, Fat 28g, Sat Fat 7g, Trans Fat 0g, Cholesterol 25mg, Sodium 770mg, Carbohydrate 61g, Fiber 11g, Sugars 15g, Protein 20g

     

    Gluten Free

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