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Grains & Fruit Summer Salad

  • Makes: servings
  • Start to Finish: 30 mins

Ingredients

  • 1 cup lightly packed fresh basil
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 2 cups cooked grain (quinoa*, wild rice and/or brown rice)
  • 1/2 cup sliced green onions
  • 4 cups mixed spring greens (torn Bibb lettuce and/or spring mix)
  • 2 cups blueberries (9-10 oz.)
  • 1 cup cantaloupe cubes
  • 1 cup yellow cherry tomatoes, halved
  • 1 small zucchini, cut lengthwise in narrow ribbons
  • 1/2 cup walnut pieces, toasted
  • 4 ounces smoked salmon, flaked (optional)
  • 1/3 cup snipped or shredded fresh herbs (dill, basil, and/or mint)

Directions

  1. For basil dressing, in a blender or small food processor combine the 1 cup basil, lemon juice, olive oil, garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cover and blend or process until nearly smooth, stopping to scrape down sides as needed; set aside.
  2. In a medium bowl stir together cooked grains and green onions. Stir in about 2 tablespoons of the basil dressing to coat.
  3. For the salad, line a large bowl with greens. Top greens with grains mixture, blueberries, cantaloupe, tomatoes, zucchini, walnuts, and (if desired) salmon. Drizzle with half the remaining basil dressing; toss gently. Sprinkle with fresh herbs. Pass remaining dressing. Makes 8 side-dish or 4 main-dish servings.

Cooked quinoa

Directions

  1. *For 2 cups cooked quinoa, in a fine strainer rinse quinoa under cold running water; drain. In a small saucepan combine water, the quinoa, and salt. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Let stand to cool slightly. Drain off remaining liquid. Fluff with a fork.

Nutrition Facts (Grains & Fruit Summer Salad)

  • Per serving:
  • 207 kcal ,
  • 13 g fat
  • (1 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 0 mg chol. ,
  • 91 mg sodium ,
  • 21 g carb. ,
  • 4 g fiber ,
  • 6 g sugar ,
  • 5 g pro.

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