Recipe by Taste of Home Kitchen, Ramya Ramamurthy, Summer Salad Recipe: How to Make It
Ingredients to bake first:
15 garlic cloves, peeled and halved lengthwise
2 medium sweet peppers, sliced
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Ingredients for the salad:
2-1/2 cups water
1 tablespoon olive oil
1-1/2 teaspoons salt
1 cup uncooked pearl (Israeli) couscous
1/2 cup red quinoa, rinsed
2 large tomatoes, cut into 1-inch pieces
2 cups fresh arugula or baby spinach
1 cup cubed fresh pineapple
1/2 cup fresh shelled peas or frozen peas, thawed
1/2 cup crumbled feta cheese
1/2 cup sunflower kernels, toasted
1/4 cup minced fresh parsley
Salad dressing:
1/4 cup olive oil
3 tablespoons balsamic vinegar
2 teaspoons honey
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/2 teaspoon pepper
Directions
- Preheat oven to 425°. Toss together garlic, sweet peppers, oil, salt and pepper; transfer to a parchment-lined 15x10x1-in. baking pan. Bake until garlic is dark golden brown, about 15 minutes. Transfer mixture to a large bowl.
- Meanwhile, in a small saucepan, bring water, oil and salt to a boil. Stir in couscous and quinoa. Reduce heat; simmer, covered, for 15 minutes or until liquid is absorbed. Remove from heat; let stand, covered, for 5 minutes.
- Transfer couscous and quinoa to bowl with roasted pepper mixture. Stir in remaining salad ingredients. In a small bowl, whisk dressing ingredients until blended. Pour over salad; gently toss to coat.
