The secret to this remarkable fruit salad isn’t the fruit. And it’s not the nutty quinoa tossed in there with the fruit. Nay. It’s the magic dressing. Lime, mint, coconut oil, little bits of pony wings. This stuff is good. It’s easy to make ahead for a brunch, lunch or midnight snack, too. Not that I would know about that whole midnight snack thing
For the salad:
1/2 cup slices almonds 1 tablespoon turbinado sugar 8 cups quinoa, cooked according to standard directions 1 pint raspberries 1 pint blueberries 4 kiwi fruit, peeled and sliced 1/2 cup toasted coconut
For the dressing:
1/4 cup fresh mint leaves, loosely packed 1/3 cup brown rice syrup 1/4 cup coconut oil, melted 1/4 teaspoon salt juice of 6 limes (approximately 1/3 cup of juice. Use bottled key lime juice if needed)
Place the almonds and turbinado sugar into a nonstick skillet with 1/2 teaspoon of water. Heat over medium heat, stirring constantly until the almonds are toasted and the sugar begins to caramelize onto the almonds. Turn out onto a sheet of parchment paper and allow to cool.
In a large bowl stir together all ingredients for the salad. Place the dressing ingredients into a blender, puree completely, then pour over your salad. Toss gently to coat. Sprinkle with almonds, if desired. Serve immediately, or store in fridge for up to 12 hours.
This is one of those meals that looks really fancy but actually requires no brainpower. You need three things: fresh basil leaves, fresh tomatoes, and fresh (soft) mozzarella cheese. Slice the tomatoes and cheese and stack (tomatoes first, cheese on top) with one or two basil leaves. Arrange like patties on a plate (3 or 4 per person) and sprinkle with a little olive oil, balsamic vinegar, salt and pepper. Delicious. Fast. Cheap.
We had been invited out to a friend’s place for dinner along with another couple, and our “hostess” served the most delicious dinner.
One of the things on her “menu” was this delicious Spinach Almond Salad. YUMMY and so easy to prepare.
A little tid bit of nutritional info- 😀
Spinach is a good source of Niacin and Zinc, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E ,Vitamin K, Thiamin, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese. Spinach is also high in Sodium.
Spinach Almond Salad
1 pack (6 ounces) fresh baby spinach
2 Large tart apples thinly sliced
10 strips of bacon – cooked and crumbled
1 cup dried cranberries
3/4 cup slivered almonds
1/4 cup sugar
3 tablespoons cider vinegar
2 teaspoons finely chopped onion
1/4 teaspoon salt
1/3 olive oil
In a large bowl, combine the first 5 ingredients in a blender, combine sugar, vinegar, onion and salt: cover and process until blended.
While processing , gradually add oil in a steady stream. Pour over salad and toss.