Quinoa, Dried Cherry, and Blue Cheese Salad

By LRay

Martha Stewart Living, September 2016, page 78.

Power Lunches

Ingredients

• 1/2 2 1/2 cup each cooked quinoa and thinly sliced fennel; 2 tablespoons each dried cherries, blue cheese, and chipped toasted almonds.
• 1 1/2 2 to tablespoon red-wine vinegar, 1/2 teaspoon Dijon mustard, 2 tablespoons extra-virgin olive oil salt and pepper to taste.

Details

Adapted from images.search.yahoo.com

Preparation

Step 1

Salad Stars: Portable salads call for hearty greens that won't wilt by noon. We build on a base of one cup each of torn baby kale and romaine for maximum flavor and crunch.
Packing Trip: Store toppings like croutons and toasted nuts in a resealable plastic bag or other separate container so they don't get soggy.
Be sure to leave extra space in then container for easy mixing. To avoid wilted greens, add dressing, salt, and pepper just before eating, the cover and shake.