Summer Salad By The Lake Recipe

Name: Summer Salad By The Lake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 garlic cloves, peeled and halved lengthwise; 2 medium sweet peppers, sliced; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2-1/2 cups water; 1 tablespoon olive oil; 1-1/2 teaspoons salt; 1 cup uncooked pearl (Israeli) couscous; 1/2 cup red quinoa, rinsed; 2 large tomatoes, cut into 1-inch pieces; 2 cups fresh arugula or baby spinach; 1 cup cubed fresh pineapple; 1/2 cup fresh shelled peas or frozen peas; 1/2 cup crumbled feta cheese; 1/2 cup sunflower kernels, toasted; 1/4 cup minced fresh parsley; 1/4 cup olive oil; 3 tablespoons balsamic vinegar; 2 teaspoons honey; 1 teaspoon grated lemon zest; 1/2 teaspoon salt; 1/2 teaspoon pepper

Servings: persons

15 garlic cloves, peeled and halved lengthwise
2 medium sweet peppers, sliced
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
2-1/2 cups water
1 tablespoon olive oil
1-1/2 teaspoons salt
1 cup uncooked pearl (Israeli) couscous
1/2 cup red quinoa, rinsed
2 large tomatoes, cut into 1-inch pieces
2 cups fresh arugula or baby spinach
1 cup cubed fresh pineapple
1/2 cup fresh shelled peas or frozen peas
1/2 cup crumbled feta cheese
1/2 cup sunflower kernels, toasted
1/4 cup minced fresh parsley
1/4 cup olive oil
3 tablespoons balsamic vinegar
2 teaspoons honey
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/2 teaspoon pepper

1
Preheat oven to 425u00b0. Toss together garlic, sweet peppers, oil, salt and pepper; transfer to a parchment-lined 15x10x1-in. baking pan. Bake until dark golden brown, about 15 minutes. Transfer to a large bowl.
2
Meanwhile, in a small saucepan, bring water, 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.
3
Transfer the couscous and quinoa to the bowl with roasted pepper mixture. Stir in the remaining salad ingredients. In a small bowl, whisk dressing ingredients until blended. Pour over salad; gently toss to coat.

1118

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 15 garlic cloves, peeled and halved lengthwise, 2 medium sweet peppers, sliced, 2 tablespoons olive oil, 1/2 teaspoon salt, and more.

Yes, Summer Salad By The Lake falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Salad By The Lake

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