Another salad recipe but I assure you it’s worth it.
Just trying to spark some veggie ideas for you to whip up for Mother’s Day – it’s right around the corner and I know you’re starting to plan your menu now.
Or maybe you’re just making reservations at a brunch spot.
Well, then just hold on to this recipe for Memorial Day Weekend- it’s also right around the corner and this salad pairs perfectly with grilled tofu, fish, chicken and burgers.
But the ramps in my dressing recipe are only in season for a short time – so be sure to toss ’em into your basket before they’re out of season in a few weeks. If you go beyond that- you can substitute them with scallions.
The ingredients are quite unique; I’m not gunna lie.
But don’t let that deter you- this dish is a crowd pleaser and a taste-bud pleaser, too.
It’s a nice array of fresh fruit, quinoa and veggies atop a delicate bed of Bibb lettuce- which I am loving lately. It’s so dainty and soft…kinda like a big green cloud.
Am I right?
If you can’t find Bibb lettuce at your farmers market- I suggest using red leaf lettuce instead. But- search long and hard for the Bibb- it’s worth the drive and the gas money looking for it.
This dish is one that I find myself going back for ‘just one more bite’ after I’ve cleaned the table and washed the dishes. Somehow a fork magically gets pulled out of the drawer and I kinda pick out a few pieces and pop them into my mouth.
It’s magic, I tell ‘ya.
Go ahead- watch it happen right in your very own kitchen.
You may not be able to put down that fork.
Sweet Quinoa Salad with Ramp and Rhubarb Dressing
Gluten-Free and Vegan
- 2 heads Bibb lettuce
- 1 1/2 cups red quinoa, cooked
- 1 cup Daikon radish, shredded
- 1 cup purple cabbage, shredded
- 1/2 medium red onion, sliced
- 1 large carrot, shredded
- 1 red delicious apple, sliced
- 1 pint orange cherry tomatoes
- 1 cup Pomi strained tomato sauce
- 1/2 cup canned pumpkin
- 1/3 cup salted pistachios
- 1/4 cup agave nectar (or honey)
- 1/3 cup green tea, brewed
- 4 stalks rhubarb, sliced
- 2 ramps, sliced
- 1/3 cup apple cider vinegar
- 1 tsp. spicy brown mustard
- 1/2 cup flax oil
- Assemble the first eight salad ingredients in a large salad bowl.
- For dressing: In a medium sauce pan, stir together agave nectar and brewed green tea; bring to a boil; add rhubarb and ramps. Boil for 4 more minutes; stirring often. Reduce heat to a simmer; add apple cider vinegar and cook for another 12 minutes or until liquid is reduced by half and rhubarb is tender. Remove from heat; set aside to cool.
- Transfer rhubarb mixture to a food processor with remaining dressing ingredients; pulse until smooth. Serve warm or chilled atop salad.
- Top with a dollop of pumpkin, a drizzle of strained tomato sauce and a sprinkle of pistachios.
Check out my three latest articles for the Rodale Institute: