We can’t get enough of Blood Orange Fused Olive Oil mixed with Lemongrass-Mint White Balsamic Vinegar! This zesty combo is PERFECT for summer! The fruitiness of the Blood Orange combined with the bright acidity of the Lemongrass-Mint balsamic is excellent for marinades, appetizers, and of course S A L A D!
This hearty salad combines summery veggies, couscous, quinoa, mandarin oranges, and crunchy sunflower kernels, topped with a sweet, zesty dressing. If you make this for family or friends, be prepared, because you WILL be asked for the recipe!
I N G R E D I E N T S :
For the roasted veggies:
For the quinoa and couscous:
For the Salad:
- 2 large tomatoes, cut into 1” pieces
- 2 cups fresh arugula or baby spinach
- 1 cup of canned mandarin oranges or 1 cup of canned pineapple, drained
- ½ cup frozen peas
- ½ cup crumbled feta cheese
- ½ cup toasted sunflower seed kernels
- ½ cup minced fresh parsley
Dressing:
I N S T R U C T I O N S :
1. Preheat oven to 425.
2. Prep veggies and rinse quinoa.
3.Toss together garlic, sweet peppers, Garlic Infused Olive Oil, salt and pepper, until veggies are evenly coated. Transfer mix to a parchment-lined baking pan. Bake until dark golden brown, about 15 minutes. Transfer to a large bowl.
4. Meanwhile, in a small saucepan, bring water, Blood Orange Fused Olive Oil and salt to a boil. Stir in couscous and quinoa. Reduce heat; simmer, covered, 15 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 5 minutes.
5. Transfer the couscous and quinoa to the bowl with roasted pepper mixture. Stir in the remaining salad ingredients.
6. Ina small bowl, whisk dressing ingredients until blended. Pour over salad; gently toss to coat and enjoy!
