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Monday, August 13, 2012

Meatless Monday: Sally's Super Salad

Remember Soupcon? Well, Steven and his pal Joel ditched their cart and opened a neighborhood Spanish kitchen called Barrio in downtown Bend.

I had all these plans to eat there when they opened in March but my doctor put me on bedrest the night we had a sitter and were going. It wasn't until they were opened 6 weeks that I had a chance to visit and as I thought, the place is amazing. They still serve the cart items at lunch but the night menu features different tapas and paella that change often.

Last week, my husband and I meet some friends for lunch while the kids were at daycare/pre-school and I had this AMAZING salad called Sally's Super Salad. I was so obsessed with it, I savored it, scheming how to recreate it at home.

The surprising ingredient of the salad was quinoa ... something I will now keep in the refrigerator to throw on all my green salads. Since quinoa is high in protein, it actually helped me stay full!  Enjoy!

Sally's Super Salad
inspired by Barrio

1 head of lettuce, your choice, washed and cut (we used romaine)
1 can of black beans, drained and rinsed
1 grapefruit, cut skinless into slices
1 cup cooked and cooled quinoa
1/2 cup of nuts (we used sliced almonds, they used pumpkin seeds)
red wine vinaigrette dressing (buy or make your own)
1 avocado, sliced and cubed

Mix everything together but the avocado including dressing to your desired amount and toss. Add avocados and then eat! Makes 4 servings.

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