High Protein Arugula Salad with Raspberry Vinaigrette

This month we are experimenting with new “Clean Eating” recipes. Rachel found an App on her phone called Mealime. The other day she tried an Arugula salad that she loved and so I decided to change it up and add a few things to make it our own. So here is a revised version of the Mealime Arugula salad…….a High Protein Arugula Salad with Raspberry Vinaigrette. The amounts listed make a salad that will serve 8-10. I made ¼ this recipe and it was perfect for 2 people.

Ingredients
8 cups arugula
3 cups spinach
1 avocado cut into small pieces
1 (15 oz) can garbanzo beans, drained and rinsed
1 cup feta cheese crumbles
1 cup pistachios
½-1 cup raw sprouted pumpkin seeds
1 cup quinoa
2 cups chicken broth
1 cup dried golden berries, golden raisins or chopped dried apricots
4 cups fresh raspberries
½ cup white balsamic
¼ cup olive oil
1 Tablespoon honey
Cook 1 cup quinoa in 2 cups chicken broth. Combine in a pot and bring to a boil. Turn down and simmer for 20 minutes until quinoa is soft. Cool until ready to serve salad. Make dressing by putting 1 cup raspberries, ½ cup white balsamic, ¼ cup olive oil and honey into a blender and blend until completely mixed. Chill in refrigerator until ready to toss salad. Shell pistachio nuts and set aside. Cut arugula and spinach up a little bit into bite sized pieces and combine in a large salad bowl. Add avocado, garbanzo beans, feta cheese, cooked and cooled quinoa and stir to combine. Add 3 cups raspberries, pistachios, pumpkin seeds, dried golden berries and gently toss to combine. Pour ½ chilled raspberry vinaigrette dressing on salad and toss to coat. Taste and add remaining dressing as desired.

This delicious salad can be served as a luncheon salad, as a dinner salad with a crusty piece of sourdough bread or a bowl of soup.

What creative salad ingredients have you put together for a delicious “Clean Eating” meal?