Spinach Quinoa Salad with Strawberry Basil Vinaigrette

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

Photo of Spinach Quinoa Salad with Strawberry Basil Vinaigrette

INGREDIENTS:

6 cups baby spinach lightly packed
1 cup cooked quinoa
1/3 cup sliced almonds toasted
2 tablespoons fresh basil chiffonade
1-1/2 cups DOLE Chef-Ready Cuts Diced Strawberries thawed divided
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 1/2 cup diced strawberries, in large bowl.
  2. Combine 1 cup 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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