Ingredients
The following ingredients have 4 Servings
- 1/4 cup (60g) lowfat Greek yogurt
- 1/4 cup (60ml) lowfat milk (I used 2%)
- 1 TBS chipotle paste (see note below)
- 1 TBS honey
- 1/2 TBS mayo
- 2 tsp lime juice
- 1/4 tsp salt
- 1/8 tsp granulated garlic
- 4 cups arugula (about 4 large handfuls)
- 1 cup (120g) cooked kamut
- 1 cup cubed roasted sweet potato (1 large sweet potato)
- 1 large red pepper (thinly sliced)
- 2 medjool dates (pitted and roughly chopped)
- 4 radishes (thinly sliced)
- 1/3 cup blueberries (small handful)
- 1 boiled egg yolk (optional, crumbled)
- shredded red beets (optional)
Instruction
- Whisk together the ingredients for the salad dressing and set aside.
- Toss the arugula, kamut, roasted sweet potato, red pepper, dates, radishes, and blueberries together.
- Lightly dress the salad. I used just over a half of it. Save any remaining dressing for later.
- Top the salad with the crumbled egg yolk and shredded red beets.
- Serve immediately.
