Shred peas with thinnest blade on cuisinart. Dump into large salad bowl
To make the dressing, blend the rest of the ingredients together. Make sure it’s not too runny before pouring over the peas. If it is, add more oil or honey to thicken
Toss together and voila! This really is one of the easiest salads we make!
2 ounces fresh mozzarella cheese, cut into small chunks
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
Directions:
Prepare quinoa as directed (I like to use a chicken or vegetable stock instead of water for added flavor). After its done cooking, rinse in cool water and chill in refrigerator
Meanwhile, toast almonds
Chop squash, peas, scallions, mozzarella and basil. Set asid
To prepare dressing, whisk together vinegar, olive oil, minced garlic
Mix everything together. Chill before serving, or if you’re too hungry, just eat it