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Jeweled Arugula Salad with Turmeric Yogurt Dressing

Lauren Rabadi · May 13, 2019 ·

A deliciously easy salad that works well on its own or as a side with a dressing so tasty  you’ll want to pair it will all your salads.
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What You’ll Need
½ cup quinoa
½ tsp fine sea salt, divided
¼ cup Califia Farms Unsweetened Yogurt
2 tbsp lemon juice
2 tbsp olive oil
½ tsp ground turmeric
1 garlic clove, minced or pressed
1 container (5oz) arugula
2 navel oranges, peeled and cut into rounds
½ cup pomegranate seeds
¼ cup pistachios, roughly chopped

What To Do
In a medium saucepan combine quinoa, ¼ teaspoon salt, and 1 cup water. Bring to a boil, cover, reduce heat, and simmer until tender, about 15 minutes. Transfer quinoa to a plate to cool.

In a jar with a tight-fitting lid combine yogurt, lemon juice, oil, turmeric, garlic, and remaining ¼ teaspoon salt. Screw on lid and shake to combine.

To serve, place arugula and quinoa in a bowl and toss with yogurt dressing. Top with oranges, pomegranate seeds, and pistachios.

This post was done in partnership with Califia Farms.

Filed Under: Brands We Love, Dinner, Easy DIY, Easy Entertaining, Healthy Habits, Lunch, Recipes Tagged With: salad, Vegan

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Think outside of the box at your next taco night w Think outside of the box at your next taco night with this recipe where everything is cooked simply on a sheet pan. We love making these tacos with salmon, but feel free to swap it with shrimp, scallops, or another fish fillet.

What you'll need:
- One third of a 7 oz can of chipotle peppers in adobo (about 1/4 cup)
- 1/2 cup honey
- 1/2 cup lightly-packed brown sugar
- 1/4 cup soy sauce
- 1/4 cup freshly-squeezed lime juice
- 1 teaspoon cumin
- 1 small container grape tomatoes
- 1 onion, cut into wedges through root end
- 6 scallion bottoms (trim off the green parts)
- 1 poblano pepper, cut into 1-inch strips
- 1 red bell pepper, cut into 1-inch strips
- For serving: tortillas, lime wedges, sour cream

What to do:
Preheat oven to 400 F. Season salmon with salt and pepper and set aside.

Place chipotles in adobo in food processor or blender, along with honey, lightly-packed brown sugar, soy sauce, lime juice, and cumin. Blend until well-combined. Set aside a few tablespoons of sauce for serving, then transfer the rest to a large bowl.

Place salmon in bowl and evenly-coat all over in sauce. Transfer fillets to a foil-lined baking sheet, leaving excess sauce in bowl. Add to bowl tomatoes, onion wedges, poblano and bell peppers, and scallions. Toss to coat in sauce, then add in an even layer to the baking sheet with the salmon.

Roast everything in the oven until salmon is done and vegetables lightly caramelized, about 10 minutes. Serve inside tortillas with lime wedges, sour cream, and reserved sauce.
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What you'll need:
- 3 tablespoons + 1/2 cup olive oil
- 1 medium onion, diced
- 1 fennel bulb, diced
- 2 tablespoons capers, rinsed and chopped
- ½ cup kalamata olives, rinsed and chopped
- 2 teaspoons kosher salt
- 3 garlic cloves, minced
- ½ teaspoon chili flakes
- 2 cups dry white wine
- One 28 oz. can of crushed tomatoes
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-2 lb. mussels
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