California Pizza Kitchen's quinoa and arugula salad

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This recipe comes courtesy of Danielle Pricor, the general manager of the CPK at Twelve Oaks, and culinary lead Paco Phillips. For more information on their menu and to find other locations, visit www.cpk.com. 
 
CALIFORNIA PIZZA KITCHEN QUINOA & ARUGULA SALAD
Serves 4
 
INGREDIENTS
1 ½  cups Quinoa, Pre-Cooked
8 cups Arugula
½  cup Red Onions Rings
2/3 cup Blanched Asparagus, 1" Angle Cut
2 tablespoon Sun-Dried Tomatoes
2 tablespoon Toasted Pine Nuts
3 fluid ounces Champagne Vinaigrette*
 
GARNISH
¼ cup Feta Cheese, Crumbled
 
DIRECTIONS
1. Mix all ingredients together in a large bowl, except for the garnish.
2. Arrange salad in a chilled serving bowl.
3. Sprinkle the feta cheese over the top of the salad.
 
*Use your favorite store bought Champagne Vinaigrette. We can't give away CPK's secret recipe! 
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