By Terry Morrisey
Recipes: Salad
2 cups quinoa(cooked)
Thinly sliced shredded red cabbage
1 cup grated carrots
½ cup sliced green onions
1 cup grated apple
½ cup dried cranberries
¼ tsp salt(optional)
½ cup cashews (toasted)
½ cup Kelis Sweet & Tangy Orange Sauce Dressing
Combine cabbage, carrots, green onions, apple, cranberries, and cashews in a medium bowl.
Toss with Sweet & Tangy Dressing
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