Power Salad with Jalapeno Dressing - (Free Recipe below)


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1.00 LBS
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Power Salad with Jalapeno Dressing

Yield: 4 servings


  • 3 cups baby arugula
  • 1 cauliflower, trimmed, sliced and roasted
  • 1 1/2 cups chickpeas
  • 3/4 cups shoestring beets
  • 1/2 cup cooked red quinoa
  • 1/2 cup mini heirloom tomatoes
  • 1/4 cup sliced Diamond of California almonds, toasted

Jalapeno dressing

  • 1 jalapeno, seeds removed
  • 1 shallot
  • 1 lime, juiced
  • 1 tablespoon dijon mustard
  • 2 tablespoon olive oil
  • salt and pepper



  1. In a large bowl, combine arugula, roasted cauliflower, chickpeas, shoestring beets, quinoa, mini heirloom tomatoes and almonds.
  2. For the dressing: Place jalapeno, shallot, lime juice and dijon mustard  in a blender or food processor and pulse until pureed. With the machine still running, slowly add in olive oil; mix until emulsified. Add in salt and pepper to taste.
  3. Pour the dressing on the salad and toss well to coat.