Prep Time

10 min

Total Time

10 min

Calories per serving

270

Servings

4

Ingredients (7)
  • 1 pkg. (5 oz.) DOLE® Baby Kale and Greens
  • 1-1/2 cups cooked quinoa, cooled
  • 1 cup frozen DOLE® Blueberries, partially thawed
  • 1 cup frozen DOLE Strawberries, partially thawed
  • 1/3 cup chopped walnuts, toasted
  • 3 DOLE Green Onions, sliced
  • Honey Lemon-Thyme Vinaigrette (recipe below)
Directions
  1. Combine salad blend, quinoa, blueberries, strawberries, walnuts and green onions in a large bowl; toss with Honey Lemon-Thyme Vinaigrette to taste. Refrigerate any remaining vinaigrette.
  2. Honey Lemon-Thyme Vinaigrette:  Whisk together 1/4 cup fresh lemon juice, 1/4 cup olive oil, 2 tablespoons honey, 1/2 teaspoon Dijon mustard, 1 teaspoon chopped fresh thyme and salt and ground black pepper to taste, until blended. Makes about 2/3 cup.

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