Thousand Island Quinoa Salad Recipe

by Lori
(Watertown, WI)

Our family loved this salad--especially because of the thousand island dressing. Even our 1 yr old wanted to eat spoonfulls of just the dressing. And, our 3 yr old asked for a second helping of salad which is amazing.

Salad ingredients

With salads, I just throw things together and see what happens, so there are no exact measurements.

• Roman lettuce, torn to bite size
• Spinach, chopped
• Cucumbers, chopped
• Carrots, shredded
• Celery, chopped
• Green pepper, chopped
• Quinoa sprouts, see recipe
• Lentils, rinsed, drained, cooked (3/4 Cup lentils and 1 3/4 Cup water; Can add spices like cilantro and cumin; bring to boil and simmer 20 min)
• Quinoa, cooked
• Tomatoes, chopped

Salad procedure

1. In a salad bowl, combine lettuce and chopped spinach.
2. Fill plates with lettuce and spinach combo.
3. Top with each remaining ingredient individually according to taste.

Dressing ingredients

• 1/2 Cup Coconut milk
• 1/4 tsp Ground, dry mustard
• 1 Tbs Lemon juice
• 1 tsp Salt
• 1 tsp Paprika
• 6 Tbs Oil (We use Extra Virgin Olive oil for cold salads)
• 3 Scoops Stevia powder
• 1/8 Cup Sun dried tomatoes, soaked in hot water and drained
• 2 Tbs Onion, chopped (Keep 1 Tbs separate)
• 2 Tbs Green pepper, chopped (Keep 1 Tbs separate)
• 2 Tbs Celery, chopped (Keep 1 Tbs separate)

Dressing Procedure

1. Put all in the blender except the separated 1 Tbs each of onion, green pepper, and celery.
2. Blend until smooth.
3. Stir in the remaining onion, green pepper, and celery.
4. Pour on top of individual salads.

Makes about 1 Cup.

We may have to double this next time as the 4 of us finished it all in 1 meal!