GOLDEN VALLEY, Minn — Summer is salad season with all kinds of fresh vegetables to choose from at grocery stores or farmers' markets.
Emily Stucker from Farmer's Fridge joined KARE 11 Saturday to offer five tips for building a superior salad.
RECIPE: Caprese Salad
(4 servings)
1. Make basil oil. In a blender, combine all ingredients and blend until smooth.
2. Make the basil couscous. Prepare couscous according to package directions. Mix all ingredients in a large mixing bowl.
3. To assemble the salad, divide the spinach between bowls. Top with basil couscous, rainbow tomatoes, and mozzarella pearls. Drizzle with your favorite balsamic vinaigrette dressing and toss to combine. Top salad with sesame sticks and enjoy!
INGREDIENTS:
Basil Oil
- 1⁄4 cup olive oil
- 1 Tbsp. fresh basil, roughly chopped
- 1 Tbsp. fresh parsley, roughly chopped
- 1 Tbsp. lemon juice
- 1 clove garlic, minced
Basil Couscous
- 2 cups cooked Israeli couscous
- 1⁄4 cup basil oil
- 2 Tbsp. diced red onion
- 1⁄4 cup golden raisins
- Salt and pepper to taste
Salad
- 8 cups spinach
- 2 cups rainbow tomatoes, halved
- 4oz. fresh mozzarella pearls
- 1⁄4 cup balsamic vinaigrette
- 1⁄3 cup sesame sticks
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