Bocconcini & Carrot Ribbon Breakfast Salad
#trestellekitchenhack - Dressing can be made up to 3 days ahead of time and be kept in the refrigerator.Prep Time:
20 minutes Ready In:
30 minutes or less Serves:
1 tub Tre Stelle® Bocconcini, drained and cut into quarters Quinoa granola: 3/4 cup uncooked quinoa seeds ½ cup rolled oats 2/3 cup mixed raw nuts (like almonds, pecans and walnuts) 2 tsp ground cinnamon 1 tsp ground ginger 2 tsp honey 2 tbsp vegetable oil pinch cayenne or smoked hot paprika (optional) Dressing: 2 tbsp olive oil 1 tbsp apple cider vinegar 2 tsp balsamic vinegar 2 tbsp fresh mint, finely sliced Salad: 3 large carrots, peeled and cut into long ribbons handful of fresh baby spinach or baby greens ½ cup pomegranate seeds (optional)
Quinoa Granola:Preheat oven to 350ºF (180ºC). In a medium bowl combine quinoa granola ingredients together and spread out onto a parchment lined baking sheet. Bake for 10 minutes; remove from oven and cool before using. Dressing: Whisk dressing ingredients in a small bowl or place in a jar and shake. Salad:Put salad ingredients into a large bowl. Add the Bocconcini, quinoa granola and dressing; toss well to coat. Divide salad equally onto 4 salad plates and serve.