Real Recipes From Real Home Cooks ®
Summer Salad by the Lake
"I came up with this recipe to show appreciation to all the teachers at my son’s school. The dish had to be as special as the teachers, who always go the extra mile for their students. I think this salad did the trick! It's hearty, earthy, sweet and loaded with nothing but good stuff. —Ramya Ramamurthy, Fremont, California..."
INGREDIENTS
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15 garlic cloves, peeled and halved lengthwise
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2 medium sweet peppers, sliced
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2 tablespoons olive oil
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1/2 teaspoon salt
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1/2 teaspoon pepper
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SALAD:
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2-1/2 cups water
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1 tablespoon olive oil
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1-1/2 teaspoons salt
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1 cup uncooked pearl (Israeli) couscous
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1/2 cup red quinoa, rinsed
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2 large tomatoes, cut into 1-inch pieces
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2 cups fresh arugula or baby spinach
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1 cup cubed fresh pineapple
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1/2 cup fresh shelled peas or frozen peas
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1/2 cup crumbled feta cheese
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1/2 cup sunflower kernels, toasted
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1/4 cup minced fresh parsley
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DRESSING:
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1/4 cup olive oil
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3 tablespoons balsamic vinegar
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2 teaspoons honey
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1 teaspoon grated lemon zest
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1/2 teaspoon salt
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1/2 teaspoon pepper
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