Summer has finally hit the high Rockies! I don't know about you, but I tend to back away from the oven in the summer months. Even my baking thins out over summer break in exchange for long trail runs, hikes, biking, and other outdoor adventures. I turn to a lot of farmer's market fruits and fresh organic vegetables. Packed with super food goodness, this salad is sure to help energize your summer activities.
This is going to be a large vinaigrette recipe that you can keep in a jar in the fridge until you need to use it next. I find that if the dressing is readily available, I'm more likely to make a salad before the greens wilt away. Wisk 3 cups of olive oil, 1/2 cup of local raw/unfiltered honey, 1.5 cups champagne vinegar, 3 large minced shallots, 2 Tablespoons of Dijon mustard and a Tablespoon of salt & pepper. Combine with baby kale, shredded carrots, cooked quinoa, red beets, diced tomatoes, half red grapes & feta. Then layer the salad with baby spinach on the bottom, then the mixture with vinaigrette and top with micro greens and squeeze of fresh lemon.
Do you like to lighten your summer fare? Go for a power packed salad bursting with antioxidants and the perfect protein of quinoa. The quinoa makes the salad a little heartier, yet keeps with the light theme. You'll be ready to tackle your next summer adventure. Save the siesta for another day!
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