SUMMER QUINOA AND VEGGIES SALAD WITH HONEY-SHALLOT VINAIGRETTE

SUMMER QUINOA AND VEGGIES SALAD WITH HONEY-SHALLOT VINAIGRETTE image

Number Of Ingredients 18

Honey-shallot vinaigrette:
Â½ c. freshly squeezed lemon juice
Â½ c. rice vinegar
2 T. honey
Â½ c. minced shallots
Â¼ tsp. kosher salt
freshly ground black pepper, to taste
2/3 c. olive oil
for the salad:
1 c. uncooked red quinoa
2 c. chopped English cucumber
2 c. halved grape tomatoes
1 medium yellow bell pepper, chopped
raw kernels cut from 2 large ears of sweet corn
3 green onions, chopped
Â¼ c. fresh chopped parsley
Â¼ c. fresh chopped mint
1 bag DoleÂ® Spring Mix and Baby Spinach Blend (or your own favorite Dole greens)

Steps:

for the honey-shallot vinaigrette: In a small bowl or medium sized canning jar, combine lemon juice, rice vinegar, honey, shallots, salt, and pepper. Let sit while preparing the rest of the salad. When ready to incorporate into the salad, add the olive oil to the vinaigrette mixture. Cover and shake to combine. for the salad: Prepare quinoa according to package directions. Allow quinoa to cool completely. In a large bowl, fold together cooked and cooled quinoa, cucumber, tomatoes, bell pepper, sweet corn, green onions. Drizzle about Â¾ cup of the honey-shallot vinaigrett over the salad mixture and fold to combine. Then fold in the parsley and mint. On a medium to large platter or plate, place a layer of the Spring Mix and Baby Spinach Blend. Spoon salad mixture over the greens, leaving a border of greens around the edge of the platter. Sprinkle with additional black pepper and freshly cut parsley and mint if desired.