Poppy Seed Dressing:
1/4 cup – fat free milk
1/4 cup – light mayonnaise
1 tablespoon – honey
2 teaspoons – apple cider vinegar
1 tablespoon – poppy seeds
8 cups – baby greens
4 – large eggs, hard-boiled
1 cup – red cabbage, shredded
1 – large (3 1/4”) apple, diced
1 – avocado, diced
1 cup – cooked quinoa
For the dressing, whisk together 1/4 cup milk and mayonnaise until smooth. Stir in honey, apple cider vinegar and poppy seeds.
For the power bowl, layer baby greens (like spinach) into bottom of serving bowl. Add remaining toppings and dressing and serve.
Note: Dressing will keep up to 2 days in the refrigerator but may separate slightly so stir well before serving. Pair with remaining 8-ounce glass of milk.
Recipe and photo by Elle Penner of According to Elle.
Recipe and image provided by the Milk Life campaign, representing the nation’s milk companies. MilkLife