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PEAR QUINOA SALAD WITH WARM TOASTED WALNUT DRESSING

CanolaOilGrowers's picture
Great salad to bring along on a picnic or to a potluck. It's sure to be a hit! From Great Tastes of Manitoba 2011/2012.
Ingredients
  Mixed salad greens 454 Gram
  Quinoa 1 Cup (16 tbs) (Cooked 250 Milliliter)
  Pears 1 Cup (16 tbs), cored (250 Milliliter)
  Cherries 1⁄3 Cup (5.33 tbs) (75 Milliliter)
  Feta cheese 1⁄2 Cup (8 tbs) (125 Milliliter)
  Croutons 1 Cup (16 tbs) (250 Milliliter)
  Walnut 1⁄2 Cup (8 tbs) (250 Milliliter)
  Canola oil 60 Milliliter (0.25 Cup)
  Dijon mustard 1 Teaspoon (5 Milliliter)
  Honey 30 Milliliter (2 Tbsp)
  White balsamic vinegar 30 Milliliter (2 Tbsp)
Directions

In large bowl, add salad greens, quinoa, pears, dried cherries, cheese and croutons. Toss well. In small bowl, mix Dijon mustard, honey and vinegar. Mix well to combine. In medium sauce pan over medium-low heat, add walnuts. Cook for
1-2 minutes being careful not to allow them to burn. Turn down to low heat. Add canola oil and cook for additional 4-5 minutes. Be careful not to burn the nuts. Remove from heat. Cool for 1 minute and slowly add to vinegar mixture. Blend well. Drizzle warm dressing over salad and serve immediately.

Recipe Summary

Cuisine: 
Mediterranean
Course: 
Main Dish
Ingredient: 
Bean
Interest: 
Everyday
Servings: 
4

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