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.

Pure magic.

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

Serves 4


For Salad:

  • 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

For Dressing:

  • 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


  1. Assemble the first eight salad ingredients in a large salad bowl.
  2. 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.
  3. Transfer rhubarb mixture to a food processor with remaining dressing ingredients; pulse until smooth.  Serve warm or chilled atop salad.
  4. Top with a dollop of pumpkin, a drizzle of strained tomato sauce and a sprinkle of pistachios.
  5. Enjoy.

Check out my three latest articles for the Rodale Institute:

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    1. Kinda like scallions- but only in season for a few weeks each year and now’s the time to get em!