Patriotic Salad

Patriotic Salad with Quinoa and Berries 

printer friendly recipe 

serves 8 

 

5 ounces salad greens (I used arugula) 

3  cups cooked and cooled quinoa 

1.5 cups blueberries 

1.5 cups raspberries 

Sliced watermelon cut into stars with a cookie cutter (optional) 

favorite salad dressing, served on the side 


On the bottom of a medium trifle dish or clear salad bowl, arrange one third of the greens. Top with half the quinoa, all but 1/4 cup blueberries, the remaining quinoa, another third greens, all but 1/4 cup raspberries, and top with the remaining greens. Arrange the remaining 1/2 cup berries over the top. If using watermelon stars, tuck into the sides and arrange on top of the salad. Make this salad up to 5 hours in advance, cover with plastic wrap, and refrigerate. Serve dressing on the side.
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