Summer Salad
A tasty and healthy recipe perfect for a crisp summer evening on the porch. Easy to make and saves like a dream.
Ingredients
- 1 Yellow Summer Squash (halved and thinly sliced)
- 1 Cucumber (halved and thinly sliced)
- 1.5 cups Cherry Tomatoes (halved)
- .25 cups Clamato Olives (halved)
- 1 ear Corn
- .25 Red Onion (thinly sliced)
- 1 bunch Basil (chopped)
- .5 cup Apple Cider Vinegar
- 2 tsp Honey
- 2 Small Cloves of Garlic (minced)
- 2 cups Cooked Quinoa
- 4-8 tbsp Crumbled Feta Cheese
Instructions
- Begin cooking quinoa according to instructions on box. Is my favorite brand.
- Grill or cook the corn in the oven. Personally, I do not have a barbecue, so I cook mine without the husk in the oven. Once it is done cooking, cut it off the ear.
- Chop or slice all vegetables while the quinoa is cooking. Sometimes I will start this prior to beginning the quinoa because I am the slowest chopper ever.
- In a small bowl create the dressing by whisking together the cider vinegar, honey and garlic.
- Combine all vegetables and dressing in a large bowl. This is where you can take some liberties. Add extra garlic or basil, whatever you like.
- Realistically, you can just mix everything together. However, I like to make my food look pretty. To do so, place the quinoa as a bed on the bottom. Spoon your vegetables on top, then sprinkle with 1-2 tablespoons of feta cheese.
- Viola! You have a healthy and yummy lunch or dinner!