Layered Salad

 

Yummy, it is Tasty Tuesday again!!  This post was inspired after all the feedback I got on facebook for one of our favorite salads.  The original recipe is called Glory Bowl and I got it from Canadian Living.  I made some changes to the recipe so that is what I am sharing with you today.

 

Layered Salad

 

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Prep time

25 mins

Cook time

20 mins

Total time

45 mins

 

A meal in a salad!

Author: Real Momma

Recipe type: Salad

Serves: 2

Ingredients

• 2 tblsp olive oil
• 1 cup cubed extra-firm tofu
• 4 cups cooked quiona
• 1 cup each grated carrots and beets
• 1 cup packed baby spinach leaves
• 1 cup fresh bean sprouts

Instructions

1. In a frying pan cook tofu in the oil until brown and crispy, set aside to cool, I usually place it on a paper towel to absorb the extra oil.
2. While frying the tofu cook your quiona and let it cool a couple minutes before plating
3. Grate the carrots and beats, set aside
4. When assembling the salad do it in layers so you can get a bite of everything in every scoop! Drizzle with the dressing!

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Layered Salad

 

Save Print

Prep time

3 mins

Total time

3 mins

 

Delish dressing that can be made ahead and refrigerated for up to a week.

Author: Real Momma

Ingredients

• ¼ cup nutritional yeast flakes
• 3-4 tblsp soy sauce, depending on how salty you like it
• 3 tblsp apple cider vinegar
• 3 tblsp water cup water
• ¾ cup olive oil

Instructions

1. I use a magic bullet and throw everything in a cup and blend and it is ready to go in about a minute!

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And that’s our layered salad!  It is easy to pack for lunches just put all the veggies in a bowl, dressing in a covered cup in the bowl, quinoa in a 1 cup sized microwave container, and the tofu in a ziploc bag.  Just head up the quiona and assemble the sale and cover with dressing!

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