The Pioneer Woman Tasty Kitchen
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Spring Grains and Greens Salad with Honey Lemon Vinaigrette

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Level: Easy

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Description

It’s Day 1 of our lunch challenge and we’re enjoying this Spring Grains + Greens Salad with Honey Lemon Vinaigrette to kick it off!

Ingredients

  • 1 cup Quinoa, Uncooked
  • 2 cups Low Sodium Vegetable Or Chicken Broth (use Vegetable Broth To Keep Vegetarian)
  • ¼ bunches Asparagus, Thick (to Shave Into Ribbons)
  • 1  Medium Zucchini
  • 3 cups Baby Spring Lettuce Mix
  • 4  Small Radishes, Thinly Sliced
  • 3 Tablespoons Sliced Almonds
  • ½ cups Blackberries
  • 1 cup Fresh Snap Peas, Sliced In Half Diagonally
  • 3 ounces, weight Goat Cheese Crumbled
  • FOR THE HONEY LEMON VINAIGRETTE:
  • 3 Tablespoons Freshly Squeezed Lemon Juice
  • 3 Tablespoons Rice Vinegar
  • 1 Tablespoon Olive Oil
  • ½ teaspoons Lemon Zest
  • 2 Tablespoons Raw Honey
  • ¼ teaspoons Sea Salt
  • ⅛ teaspoons Pepper

Preparation

Make the quinoa by combining quinoa with broth in a medium sauce pan. Heat over medium-high heat until simmering. Simmer for 20–25 minutes, covered, until quinoa has absorbed the liquid. Remove from heat and allow to cool.

Slice the root end off the asparagus. The thicker the better when you’re shaving asparagus. Holding the tip of an asparagus spear, carefully slice into thin ribbons using a vegetable peeler. Repeat with remaining asparagus spears. Set aside.

Repeat the same steps with the zucchini after removing both ends. Set aside.

To assemble the salad, in a large mixing bowl, combine baby greens spring mix, asparagus ribbons, zucchini ribbons, thinly sliced radishes, cooked quinoa, sliced almonds, fresh blackberries, raw snap peas, and crumbled goat cheese.

To make the honey lemon vinaigrette, in a medium mixing bowl, combine freshly squeezed lemon juice, rice vinegar, olive oil, lemon zest, raw honey, sea salt, ground black pepper and mix together well. Set aside.

To serve, drizzle salad with honey lemon vinaigrette and top with a few more sliced almonds.

Notes:
1. If you want to make this salad ahead of time, you can stack it up in a mason jar with the salad dressing at the bottom and the most delicate greens at the top or pack the salad dressing separately to add when you’re ready to enjoy.
2. Sign up for our 7-day spring into health lunch challenge so you can get in on all this tasty, healthy lunch goodness that’s going on right now!

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