Grains & Fruit Summer Salad Rich in vitamins and minerals, this brilliant summer salad is a wholly satisfying low-calorie stunner. Serve alongside juicy chicken or a succulent steak, or top with grilled shrimp for a healthy complete meal in only half an hour! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 20, 2016 Print Share Share Tweet Pin Email Photo: Andy Lyons Start To Finish Time: 30 mins Yield: 8 side-dish or 4 main-dish Jump to Nutrition Facts Ingredients 1 cup lightly packed fresh basil ¼ cup lemon juice ¼ cup olive oil 4 cloves garlic, minced 2 cup cooked grain (quinoa*, wild rice and/or brown rice) ½ cup sliced green onions 4 cup mixed spring greens (torn Bibb lettuce and/or spring mix) 2 cup blueberries (9-10 oz.) 1 cup cantaloupe cubes 1 cup yellow cherry tomatoes, halved 1 small zucchini, cut lengthwise in narrow ribbons ½ cup walnut pieces, toasted 4 ounce smoked salmon, flaked (optional) ⅓ cup snipped or shredded fresh herbs (dill, basil, and/or mint) Cooked quinoa ½ cup quinoa 1 ⅓ cup water ¼ teaspoon salt Directions 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. In a medium bowl stir together cooked grains and green onions. Stir in about 2 tablespoons of the basil dressing to coat. 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 *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. Print Nutrition Facts (per serving) 207 Calories 13g Fat 21g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 207 % Daily Value * Total Fat 13g 17% Saturated Fat 1g 5% Sodium 91mg 4% Total Carbohydrate 21g 8% Total Sugars 6g Protein 5g Vitamin C 23mg 115% Calcium 50.5mg 4% Iron 1.6mg 9% Potassium 394mg 8% Folate, total 72.6mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.