Spinach Quinoa Salad with Strawberry Basil Vinaigrette

This salad combines spinach, quinoa, almonds, basil and strawberries and tossed with a strawberry basil vinaigrette.

Photo of Spinach Quinoa Salad with Strawberry Basil Vinaigrette

INGREDIENTS:

6 cups DOLE® Baby Spinach
1 cup cooked quinoa
1/3 cup sliced almonds, toasted
2 tablespoons fresh basil, chiffonade
1/2 cup DOLE Chef-Ready Cuts Diced Strawberries
1 cup DOLE® Chef-Ready Cuts Diced Strawberries, thawed
3 tablespoons fresh basil, chopped
2 tablespoons olive oil
1 tablespoon white balsamic vinegar
1 tablespoon lemon juice
2 teaspoons sugar
salt and ground black pepper to taste

DIRECTIONS:

  1. Toss together spinach, quinoa, almonds, basil and diced strawberries, in large bowl.
  2. Combine strawberries, basil, oil, vinegar, lemon juice and sugar in blender.  Cover; blend until smooth.  Season with salt and pepper, to taste.
  3. Pour strawberry basil vinaigrette over salad to coat as desired.  Refrigerate any leftovers.
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