1 cup fresh basil
1/2 cup walnut pieces
1/2 lemon, juiced
1 tablespoon apple cider vinegar
1 tablespoon raw honey
1/2 cup extra-virgin olive oil
1 head Napa cabbage
1 cup spinach, roughly chopped
1 carrot, grated
1-1/2 cup quinoa, cooked and cooled
In a blender, mix basil, walnuts, lemon juice, vinegar, honey and oil until smooth. In a separate bowl, combine cabbage, spinach, carrot, and quinoa. Pour dressing into salad mix and toss until evenly distributed.
We thank Chef Annie McHale of Port Angeles for this recipe.