Time 20m Number Of Ingredients 8 Steps:
Make the dressing. In a small bowl, whisk together the lime zest, lime juice, honey, and peppermint. Set aside. Place the quinoa, blueberries, strawberries, and red currants in a large bowl. Pour the dressing over the top and toss gently. Serve. Keep refrigerated in an airtight container for up to two days, but I think it’s better when served right after assembling.
Time 45m Yield 6 servings Number Of Ingredients 15 Steps:
For the quick pickle: In a small saucepan over medium heat, combine the vinegar, water, sugar and salt and bring to a simmer. Remove from the heat and allow to cool for 5 minutes. In a small bowl, pour the brine over the cucumbers and allow to sit at room temperature for 30 minutes. For the salad: In a large bowl, whisk together the oil, vinegar, mustard and salt. Add the grapes, blueberries, radicchio and endive and toss well to coat. Drain the cucumbers and add them to the bowl along with the gorgonzola picante and pistachios. Toss one last time and serve.
Time 20m Yield 6 servings Number Of Ingredients 7 Steps:
Combine the fruits in a bowl. Whisk together the lemon juice, sugar, and coconut milk in a small bowl. Toss the dressing with the fruit and the mint. Taste for sugar and lemon juice and chill until ready to serve, up to 10 hours.
Time 15m Yield 6 Number Of Ingredients 10 Steps:
Combine olive oil, preserves, white wine vinegar, Dijon mustard, and sea salt in the bowl of a small food processor. Pulse several times, until dressing is combined. Pour into a serving container and set aside. Wash lettuce and dry in a salad spinner. Use some of the outer, larger leaves to line a medium salad bowl, with the red color of the leaves to the outside of the bowl. Tear remaining lettuce leaves and add to the bed of whole leaves. Arrange strawberries, blueberries, and feta cheese crumbles on top of the torn lettuce. Sprinkle with sliced almonds and drizzle with strawberry vinaigrette. Refrigerate any remaining dressing in a sealed container, up to 5 days.
Time 40m Yield 8 Number Of Ingredients 5 Steps:
Mix the strawberries and blueberries together in a bowl, sprinkle with sugar and lemon juice, and toss lightly. Refrigerate until cold, at least 30 minutes. About 30 minutes before serving, cut the bananas into 3/4-inch thick slices, and toss with the berries.
Time 15m Yield 8 Number Of Ingredients 7 Steps:
In small bowl, mix yogurt, honey and salt; set aside. Cut jicama slices into star shapes using a small (1-inch) star-shaped canapé cutter. In large bowl, toss remaining ingredients. Pour dressing over salad mixture; toss until well coated. Sprinkle jicama stars over top. Serve immediately.
