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BergHOFF Leo Stainless Steel Serrated Y-Peeler - Gray


BergHOFF Leo Stainless Steel Serrated Y-Peeler - Gray
  • Our price: $18.00

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BergHOFF Leo Stainless Steel Serrated Y-Peeler - Gray

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BergHOFF Leo Stainless Steel Serrated Y-Peeler - Gray Description

A sharp stainless steel blade that peels or cuts your fruits and veggies just the way you like it, a soft-touch ergonomic handle that fits your hand like a glove and a useful eye cutter to remove blemishes, this Leo peeler has it all! There's no piece of fruit or vegetable you can't handle with the help of this peeler! A colorful tool and a must-have for every kitchen!

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Spring Veggie Quinoa Salad

Lively up mealtime with this clean, crisp salad. Ribbons of carrot and cucumber dance on protein-packed quinoa, while a bright dressing provides the melody that brings it all together. This light, pretty and nutritious dish will bring your menu right out of hibernation! Quinoa salad with cucumber and carrot ribbons and pomegranate seeds on white plate | Vitacost.com/blog

Spring Veggie Quinoa Salad

  • 2 cups cooked quinoa
  • 1 cucumber (sliced with Y peeler into ribbons)
  • 1 carrot (sliced with Y peeler into ribbons)
  • 2 cups spinach leaves
  • 1 cup sugar peas or snap peas (steamed)

Dressing

  • 2 oz. pomegranate seeds
  • ? cup olive oil
  • 1 Tbsp. red wine vinegar
  • Juice of 1 lemon
  • Juice of 1 lime
  • ¼ tsp. Himalayan pink salt
  • ? tsp. black pepper
  1. In large salad bowl, toss cooked quinoa with veggies.
  2. In bowl, whisk together dressing.
  3. Pour dressing over salad and toss until coated. Serve immediately.
  4. Refrigerate remaining salad. Consume within 2 days.

Add the ingredients to your cart to make this fresh salad!

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