Mustard Greens Salad with Quinoa, Feta and Lemon Vinaigrette

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Mustard Greens Salad with Quinoa, Feta and Lemon Vinaigrette  Recipe
 

INGREDIENTS: 
1/2 cup uncooked Quinoa (wash first, then cook like rice - in 1 cup of salted, boiling water)

1 cup cooked Garbanzo Beans

4 cups loosely packed Mustard Greens, torn into bite-sized pieces (baby mustard greens are a great find)

5-10 Kalamata olives

3 Pepperoncini, cut into slices

1 Scallion, chopped

Chunks of fresh Feta Cheese
 

PREPARATION & METHOD:
In a large salad bowl, combine cooked quinoa, garbanzo beans and half of lemon vinaigrette. Add remaining ingredients and toss.
 

INGREDIENTS: Lemon Vinaigrette 
3 T Olive Oil

3 T White Balsamic Vinegar

Juice and grated peel of 1 Medium Lemon

1 t Honey

1/4 t Sea Salt (taste and add more, if preferred)

A few fresh grinds of Black Pepper
 

PREPARATION & METHOD: Lemon Vinaigrette
Combine all ingredients in a small jar and shake. Makes enough for two recipes.



Recipe and Photo Courtesy of:
Kim Byer
The Paper Apron – a Food Blog

The Paper Apron is a food blog written by South Carolinian Kim Byer, a hobby chef who fell in love with the art of cooking as a child. As “Chef-in-Editor” of The Paper Apron, she brings her favorite seasonal and, often, Southern fare to life, complete with colorful, mouth-watering pictures and punctuated with tips on the culinary arts, travel and entertaining.  Visit:  www.PaperApron.com

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