Quinoa Berries Walnuts Salad

• Course Salad, Side Dish
• Cuisine Dairy-Free, July 4th, Memorial Day, Spring

Prep time

Cook time

Servings

Ingredients

• Salad
• 1 pkg Baby Kale and Greens
• 1 1/2 Cups Cooked Quinoa cooled
• 1 Cup Frozen Blueberries partially thawed
• 1 Cup strawberries partially thawed
• 1/3 Cup chopped walnuts toasted
• 3 green onions sliced
• Honey Lemon-Thyme Vinaigrette
• Dressing
• 1/4 Cup Fresh Lemon Juice
• 1/4 Cup olive oil
• 2 TBSP honey
• 1/2 tsp Dijon mustard
• 1 tsp Fresh Thyme Chopped
• Salt and Pepper to taste

Instructions

1. Combine salad blend, quinoa, blueberries, strawberries, walnuts and green onions in a large bowl; toss with Honey Lemon-Thyme Vinaigrette to taste.
2. Honey Lemon-Thyme Vinaigrette: Whisk together fresh lemon juice, olive oil, honey, Dijon mustard, chopped fresh thyme, and salt and ground black pepper to taste, until blended. Makes about 2/3 cup.
3. Refrigerate any remaining vinaigrette.