Sunshine Salad w/ Chopped Greens, Port Wine-Pear Vinaigrette, Beets, Red Quinoa, Pecans, Craisins, Tillamook Cheddar (for 1)

This week’s Sunshine Salad features roasted beets, shredded carrots, toasted pecans, craisins, red quinoa, Tillamook cheddar, chopped greens, cherry tomatoes, and Jay’s original Port Wine-Pear Vinaigrette (made with pears poached in port red wine, cider vinegar, olive oil, Dijon mustard, nutmeg, cloves, and agave). #PlantBasedCuisine