Rainbow Salad

This was easy, delicious and super pretty to look at!

What you need:

1-2 carrots

1/2 green bell pepper

1/4 of a red cabbage

1-2 cups Arugula

3 Green onions

Chicken Breasts (1/2 per person)

1/4 cup of cooked quinoa

1/4 cup Dried unsweetened cranberries

Fresh Parsley, few sprigs

1 tbsp Balsamic BV

2 tbsp Olive oil

Start with shredding the carrots and chicken breasts, thinly slice the green bell pepper  and cabbage, then dice your green onions. Next, assemble the rest in a big bowl, mix your olive oil and BV and toss together. If you leave the chicken out, then you can make as a side dish to a nice grilled meat.



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