Quinoa, Munchin Mix and Baby Greens Salad

• 3/4 cup cooked quinoa, preferably the red or black variety
• 1 cup sprouted lentils or sunflower seeds or canned beans
• 3 oz wild arugula or baby arugula or lettuce (4 cups tightly packed)
• 1/4 red bell pepper, sliced thin or shredded carrots or cucmbers or all three
• 1/4 cup broken walnuts (3/4 ounce)
• 1/4 cup crumbled feta (1 ounce)
• 2 to 3 Tbsp (or to taste) chopped fresh herbs, like dill, tarragon, chives and parsley

For the dressing:

• 1 Tbsp fresh lemon juice
• 1 Tbsp sherry vinegar or red wine vinegar
• salt and pepper to taste
• 1/2 tsp dijon mustard
• 1 small garlic clove, puréed with a pinch of salt
• 6 Tbsp extra virgin olive oil, or use half olive oil and half grapeseed oil

1. Combine all of the salad ingredients in a large bowl. Make it look pretty by composing your salad on a platter or in a wide bowl

2. Whisk together the lemon juice, vinegar, salt and pepper, mustard and garlic. Whisk in the oil. Drizzle the dressing over the salad. Show off your creation! Then toss and serve.

Feel free to add leftover cooked vegtables that you make have on hand - broccoli, cauliflower, asparagus, corn