Triple Quinoa & Kale Salad

Ingredients

• ½ DOLE® Lemon, juiced (about 2 tablespoons)
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh basil
• 1 tablespoon white wine vinegar
• 1 teaspoon raw cane sugar
• ½ teaspoon gluten free garlic powder
• ¼ teaspoon kosher salt
• 2 cups chopped lacinato kale
• ¼ cup cooked tricolor quinoa
• ¼ cup DOLE® Shredded Carrots
• ¼ cup drained and rinsed garbanzo beans

Directions

1. Whisk lemon juice, oil, basil, vinegar, sugar, garlic powder and salt in a large bowl; fold in kale, quinoa, carrots and beans. Makes about 2½ cups.