2 cups cooked and cooled quinoa
4 strips of nitrate-free bacon, cooked, crumbled
1 bunch or 2 cups of young asparagus, ends chopped
1 cup fresh green beans
4 Tbsps apple cider vinegar or red wine vinegar
2 Tbsps extra virgin olive oil
1 Tbsp dijon mustard
1/2 tsp black pepper
1/4 tsp sea salt
½ cup fresh parsley leaves, chopped
6 cups of baby spinach (six huge handfuls)
