1 cup lightly packed fresh basil
1/4 cup lemon juice
1/4 cup olive oil
4 gloves garlic, minced
salt and pepper
2 cups cooked grains (quinoa*, wild rice, and/or brown rice) I did half wild rice and half quinoa
1/2 cup sliced green onions
4 cups mixed salad greens (I used spring mix)
2 cups blueberries
1 cup cantaloupe cubes
1 cup cherry tomatoes, halved
1 small zucchini, sliced very thinly lengthwise
1/2 cup walnut pieces toasted (I drizzled them with agave nectar and toasted at 300 until done, mixing a few times)
1/3 cup snipped fresh herbs (dill, basil, and/or mint)
4 oz grilled meat or fish (optional)
1. For basil dressing, in a blender or food processor combine the basil, lemon juice, olive oil, garlic, 1/4 tsp. salt, and 1/4 tsp. black pepper. Cover and precess until nearly smooth. Set aside.
2. In a medium bowl stir together cooked grains and green onions. stir in about 2 Tbsp. of the dressing.
3. For the salad, line a large bowl with greens. Top greens with grains mixture, blueberries, cantaloupe, tomatoes, zucchini, walnuts, and meat (if desired). Drizzle with remaining basil dressing; toss gently. Sprinkle with fresh herbs.
*for 2 cups cooked quinoa, in a fine strainer rinse 1/2 cup quinoa under cold running water; drain. In a small saucepan combine 1 1/3 cups water, quinoa, and 1/4 tsp. salt. Bring to boiling; reduce heat. Cover and simmer 15 minutes. Let stand to cool slightly. Drain off remaining liquid and fluff with a fork.
makes 8 side dish or 4 main dish servings