Summer Fruit & Quinoa Spinach Salad Courtesy Of: Kraft Canada Foodservice Summer Fruit & Quinoa Spinach Salad 24 servings, 1 salad each (295 g) 3 L Cooked quinoa 12 L Baby spinach leaves 12 each Scallions, thinly sliced 1.5 L Fresh raspberries 1.5 L Fresh blueberries 6 each Fresh peaches, peeled, sliced 3 cups Pure Kraft Refrigerated Berry Balsamic Dressing 3 cups Goat cheese, crumbled 280 mL Slivered almonds, toasted
Method

FOR each serving: Gently toss 2-3/4 oz. (75 g) quinoa, 2-1/2 oz. (70 g) spinach, 1/4 oz. (7 g) scallions, 1 oz. (30 g) each raspberries, blueberries and peaches, and 1 oz. (30 g) dressing in medium bowl. Spoon onto serving plate.

GARNISH with 1/2 oz. (15 g) cheese and 1/4 oz. (7 g) nuts

Kraft Kitchens Tips: for a more colourful salad, prepare using equal parts red & white quinoa.

Serving Suggestion: top salad with grilled shrimp or sliced grilled chicken