the salad of the summer

When I make a salad for dinner, it has to pretty special to wow Aaron. We have salad every night with dinner, so salad as a main entree needs to have a little pizazz. I found this recipe and added a few extras, and it was delicious. You have to try it!

Grains & Fruit Summer Salad

Ingredients:
¼ cup lemon juice
1 cup lightly packed fresh basil
¼ cup olive oil
4 cloves garlic, minced
2 cups cooked grain (quinoa, wild rice and/or brown rice*, I used brown rice)
½ cup sliced green onions
4 cups mixed spring greens
2 cups blueberries (9-10 oz.)
1 cup cantaloupe cubes (I hate cantaloupe…so I omitted.)
1 cup yellow or red cherry tomatoes, halved
½ cup of red pepper* I added
½ cup of orange pepper* I added
1 small zucchini, cut lengthwise in narrow ribbons
½ cup walnut pieces, toasted
4 oz. smoked salmon, flaked (I cooked 1lb. of Sockeyed Salmon)
¼ cup snipped or shredded fresh herbs (dill, basil, and/or mint)

Directions:
1. For basil dressing, in a blender or small food processor combine the 1 cup basil, lemon juice, olive oil, garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cover and blend or process until nearly smooth,stopping to scrape down sides as needed; set aside.
2. In a medium bowl stir together cooked grains and green onions. Stir in about 2 tablespoons of the basil dressing to coat.
3. For the salad, line a large bowl with greens. Top greens with grains mixture, blueberries, cantaloupe, tomatoes, zucchini, pepper, walnuts, and salmon. Drizzle with half the remaining basil dressing; toss gently. Sprinkle with fresh herbs. Pass remaining dressing.