Spring Green Salad
- 100g quinoa
- 1 tbsp olive oil
- 1 red onion, sliced
- 150g spring greens, finely shredded
- 75g walnuts, roughly chopped
- 2 tbsp parsley, roughly chopped
- 3 tbsp Marry Berry’s Light Salad Dressing
Cook the quinoa in boiling water for 20 minutes, drain and run under cold water to cool.
Meanwhile, heat the oil in a large frying pan and fry the onion for five minutes, add the spring greens and fry for four to five minutes. Stir in the walnuts, parsley and dressing. Toss in the quinoa and season to taste.
A great way to use up leftover cooked cabbage or greens.