Cooled, cooked quinoa adds its own brand of nutty deliciousness in this festive layered salad made with romaine lettuce, cheese, and grape tomatoes.
What You Need
Original recipe yields 8 servings
6 cups loosely packed torn romaine lettuce
8 oz. KRAFT Colby & Monterey Jack Cheese, cut into cubes
1-1/2 cups cucumber slices
1 carrot, shredded
1/2 cup thinly sliced red onion s
1 cup cooked quinoa, cooled
2 cups grape tomato es, halved
1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
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Let's Make It
Layer all ingredients except dressing in large glass bowl.
Add dressing just before serving; toss lightly.
Enjoy your favorite foods while keeping portion size in mind.
Salad can be assembled ahead of time. Refrigerate up to 8 hours before adding dressing and tossing to serve.
Substitute baby spinach for the romaine.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1-1/4 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.