Grains and Fruit Summer Salad

207 calories

Grains and Fruit Summer Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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)

  • cup snipped or shredded fresh herbs (dill, basil, and/or mint)

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. 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. 1/2 cup quinoa 1 1/3 cups water 1/4 teaspoon salt 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

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