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BOWL#1
Salad Greens of choice
Cooked Quinoa (I like the tri-colored variety from Trader Joes)
Fresh Blueberries
Dried Cherries
Unsalted Sunflower Seeds
Add roasted chicken
For Dressing:
3 tsp (15ml) Dijon Mustard
4 tsp (20 ml) apple cider vinegar
5-6 tbsp (75 ml) grapeseed oil
Whisk together the mustard and vinegar until combined, slowly add the grapeseed oil, until fully combined and smooth. Store in container in the fridge until ready to use.
BOWL#2
Cooked Orzo
Drizzle of olive oil to taste
Lemon Zest and Lemon Juice to Taste
Salt and Pepper to Taste
Chopped Fresh Italian Parsely
Chopped Kale
Pinenuts
Add roasted Chicken
BOWl#3
Roast 2-3 sweet potatoes by cutting into small chunks. Toss with Olive oil, salt and pepper and a good sprinkle of curry powder. Roast at 400F (200C) for 20-30 minutes until tender. Allow to cool and store in fridge until ready to use.
Cooked Cous Cous
Dried Apricots
Unsalted Postachios
Golden Raisins or currents
Fresh Mint, roughly chopped
Add cooked chicken
ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.