Starting with ingredients that are easy to keep at your desk, this salad can be stirred together very quickly.
1 (4.2 ounce) container cooked quinoa
1 (1.5 ounce) cup light ranch dip
1/2 can (2.5 ounces) chicken breast meat
1/4 cup cherry tomato wedges
3 tablespoons California walnuts, toasted and coarsely chopped
2 tablespoons ranch flavored kale chips
Optional:
1/3 cup diced cucumber
1/3 cup minced red onion
1/3 cup sliced ripe olives
1/4 cup bacon bits
Stir together quinoa and ranch dip in a medium bowl.
Lightly stir in chicken, tomatoes and walnuts.
Top with a small handful of diced cucumber, red onion, olives and bacon bits for extra crunch and flavor, if desired.
Toasted baguette slices topped with pesto, fluffy parmesan and walnut cream, sun-dried tomatoes and crunchy walnuts.
This completely plant-based pasta dish is packed with vegetables and features a bolognese-like sauce made with mushrooms and walnuts. The recipe can be halved and made in an 8 x 8 baking dish if you wish to make a smaller number of servings but this dish reheats well and we…
