INGREDIENTS: Kale – 150g Cooked Sweet Potato (optional) – 100g Cooked Quinoa – 100g Red or White Onion – 25g Dried Cranberries – 25g Chipotle Ranch Dressing – 80ml
INSTRUCTIONS: 1. Wash and cut kale into small pieces. 2. Peel and slice onion thinly. 3. Add in prepared quinoa, diced sweet potato and dried cranberries. 4. Add Chipotle Ranch Dressing into dry ingredients and mix well. 5. Divide portions into 2 and serve.
RECOMMENDED STORAGE: Store in a sealed container and refrigerate for up to 3 days.
SERVING SUGGESTIONS: As a side dish for buffets and BBQ's.