Summer Salad

Total Time Prep: 35 min. Cook: 15 min.

Yield: 10 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
• SALAD:
• 2-1/2 cups of water
• 1 tablespoon olive oil
• 1-1/2 teaspoons salt (1/2 tsp salt would be better)
• 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, thawed
• 1/2 cup crumbled feta cheese
• 1/2 cup sunflower kernels, toasted
• 1/4 cup minced fresh parsley
• DRESSING:
• 1/4 cup olive oil
• 3 tablespoons of balsamic vinegar
• 2 teaspoons of honey
• 1 teaspoon grated lemon zest
• 1/2 teaspoon salt (I would choose no added salt here d/t balsamic vinegar)
• 1/2 teaspoon pepper

Directions

1. Preheat oven to 425°. Toss together garlic, sweet peppers, oil, salt and pepper; transfer to a parchment-lined 15x10x1-in. baking pan. Bake until garlic is dark golden brown, about 15 minutes. Transfer mixture 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, for 15 minutes or until liquid is absorbed. Remove from heat; let stand, covered, for 5 minutes.
3. Transfer couscous and quinoa to bowl with roasted pepper mixture. Stir in remaining salad ingredients. In a small bowl, whisk dressing ingredients until blended. Pour over salad; gently toss to coat.

Nutrition Facts

• Serving size 3/4 cup
• 269 calories
• 15g fat (2g saturated fat)
• 3mg cholesterol
• 700mg sodium
• 29g carbohydrate (7g sugars, 3g fiber)
• 7g protein.
• Diabetic Exchanges: 2 starch, 2 fats.
• 700 mg Sodium could be lowered if used less salt stated in the comments in the ingredients section.

Source: https://www.tasteofhome.com/recipes/summer-salad-by-the-lake/#RecipeCard