Lately we’ve been eating lots of salads around here! We’re getting ready for a trip to Vegas to celebrate a dear friend’s birthday and Cabo San Lucas to celebrate life! We eat healthy but we also eat hearty during the winter…so we’ve leaned out our recipes so we can lean out our bodies a little.

Ingredients:

1 Spinach and Kale mix container

1 cup Cooked white quinoa

1.5 lbs. Ahi tuna (cubed and cooked with salt and pepper)

Trek mix (mixed nuts and cranberries)

15 Strawberries (sliced)

1 Mango (diced)

Dressing:

Raspberry vinegar

Olive oil

Directions:

In a separate container, mix equal parts of olive oil and raspberry vinegar for dressing.

Chill ahi tuna and quinoa. Once the ahi tuna and quinoa has cooled, Mix all of the remaining ingredients in a large bowl. Dress as desired, and serve.

Makes 4 servings.