Did you know that July is National Picnic month? I could probably count on one hand the number of times I’ve actually been on a real picnic. It sounds romantic, and the big screen makes it look romantic, but the picnics I’ve experienced didn’t offer (sadly) the nice big shade tree, a beautiful blanket spread out beneath, and a picnic basket overflowing with tasty morsels…..dang it! Anyway, this salad is delightful and what a healthy offering all in one recipe – veggies, fruit, and grains, plus a little dairy from the goat cheese. Don’t forget the wheat snax – they offer such a nice crunch.
2-3 cups chopped butter lettuce (or substitute your favorite lettuce)
2-3 cups baby spinach
½ cup gently-packed torn basil leaves
1 Tbs. chopped fresh thyme
1 cup shelled edamame
1 red sweet bell pepper, seeds and membranes removed, diced
1 yellow sweet bell pepper, seeds and membranes removed, diced
2 jalapenos, seeds and membranes removed, minced
1 cup fresh blueberries or blackberries
2 peaches, peeled, chopped
2 cups strawberry halves
2 cups Nu Life pearled sorghum, cooked till tender
4 oz. goat cheese crumbles
¼ – 1/3 cup original Snaxsun Wheat Snax, for topping salad, if desired
¼ cup good olive oil
¼ cup vegetable or canola oil
1 tsp. lime zest
3 Tbs. fresh lime juice
3 Tbs. honey
1 tsp. Dijon mustard
½ tsp. kosher salt
1-2 tsp. poppy seeds
Whisk dressing ingredients together in a small bowl; set aside.
In a large serving bowl, gently toss all salad ingredients together, except goat cheese and wheat snax.
Drizzle desired amount of dressing over salad ingredients and gently toss again to coat with dressing; season salad with salt and pepper, to taste.
Top salad with goat cheese chunks, then sprinkle with wheat snax as a garnish, if desired.
Now You’re Cookin’,
**This recipe was featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, July 2015. To order your favorite From the Land of Kansas products, visit our new ecommerce sight.
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