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Grains & Fruit Summer Salad

Grains & Fruit Summer Salad

Name: Grains & Fruit Summer Salad
Yield: 8 side-dish or 4 main-dish
Ingredients: 1 cup lightly packed fresh basil; ¼ cup lemon juice; ¼ cup olive oil; 4 cloves garlic, minced; 2 cups cooked grain (quinoa*, wild rice and/or brown rice); ½ 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; ½ cup walnut pieces, toasted; 4 ounces smoked salmon, flaked (optional); ⅓ cup snipped or shredded fresh herbs (dill, basil, and/or mint)

16 Ratings

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!

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Recipe Summary

start-to-finish:

30 mins

Yield:

8 side-dish or 4 main-dish

Nutrition Info

Directions

Step 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.

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Step 2

In a medium bowl stir together cooked grains and green onions. Stir in about 2 tablespoons of the basil dressing to coat.

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Step 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.

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Nutrition Facts

Per Serving:

207 calories, (1 g saturated fat, 4 g polyunsaturated fat, 6 g monounsaturated fat), 0 mg cholesterol, 91 mg sodium, 21 g carbohydrates, 4 g fiber, 6 g sugar, 5 g protein.

Cooked quinoa

Ingredients

½ cup quinoa
1 ⅓ cups water
¼ teaspoon salt

Directions

Step 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.

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