Grains & Fruit Summer Salad

Ingredients

• 1 cup fresh basil lightly packed
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 4 cloves garlic minced
• 2 cups cooked grain (quinoa*/see directions below, wild rice and/or brown rice)
• 1/2 cup green onions sliced
• 4 cups mixed spring greens torn Bibb lettuce and/or spring mix
• 2 cups blueberries
• 1 cup cantaloupe cubed
• 1 cup yellow cherry tomatoes halved
• 1 small zucchini cut lengthwise in narrow ribbons
• 1/2 cup walnut pieces toasted
• 4 ozs smoked salmon flaked (optional)
• 1/3 cup fresh herbs dill, basil, and/or mint, snipped or shredded
• Quinoa:
• 1/2 cup quinoa
• 1 1/3 cups water
• 1/4 teaspoon salt

Instructions

1. 1. To make the Dressing: In a blender or small food processor, combine the 1 cup of basil, lemon juice, olive oil, garlic, 1/4 teaspoon salt & 1/4 teaspoon black pepper. Cover & blend or process until nearly smooth, stopping to scrape down the sides as needed. Set the dressing aside.
2. 2. In a medium bowl, stir together the cooked grains & green onions. Stir in about 2 tablespoons of the basil dressing to coat.
3. 3. To make the Salad: Line a large bowl with the spring greens (or spring mix). Top the greens with the grains mixture, blueberries, cantaloupe, tomatoes, zucchini, walnuts & (if desired) the salmon.
4. 4. Drizzle with the remaining basil dressing, tossing gently. Sprinkle with the fresh herbs. Pass around the remaining dressing.
5. *HOW TO COOK QUINOA:
6. 1. To make 2 cups of cooked quinoa: In a fine strainer, rinse the quinoa under cold water. Drain.
7. 2. In a small saucepan, combine the water with the quinoa & salt. Bring the water to boiling, then reduce the heat. Cover the saucepan & simmer for 15 minutes.
8. 3. Let the quinoa stand to cool slightly. Then, drain off the remaining liquid. Fluff with a fork.