Recipe by Anthony
"I just added this recipe to my lunch menu. They loved it. I hope you do too!"
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1 1/2 cups
1 1/3 cups
cubed seeded watermelon
sliced red bell pepper
sliced red onion
mango - peeled, seeded, and chopped
drained pineapple tidbits, juice reserved
cilantro leaves, chopped, a few leaves reserved for garnish
white wine vinegar
reserved pineapple juice from the can
1 1/4 cups
salt and ground black pepper to taste
jalapeno pepper, thinly sliced
This is an excellently flavorful fruit salad; full of fresh citrus flavors in a sweet vinaigrette along with cilantro. The variety of fruits and veggies all work together to make your mouth pop! Of course, the longer the salad is refrigerated the better it tastes. It would be just as great with any fruit you might prefer as well. Thanks, Anthony for a great summer salad!!!
This is a great summer salad. Served cold, it a delightful treat. I used one Splenda instead of honey and omitted the watermelon just because I didn't have any. It turned out great and will be making it again for a family gathering today!
The amount of oil in the dressing tuns this fresh salad into an oily mess.
I loved the flavor and texture combinations of this recipe. It is a great summer dish. However, I have to agree with other reviews that it is probably supposed to read 1/4 C of oil, not 1 1/4. I had to cook more quinoa to get past the soupy stage...and I didn't even add all of the dressing. I will definitely make this regularly, adjusting the oil measurement. I added black beans and have eaten it as a light lunch. Yum!
Wonderful flavors and textures. I think recipe should read 1/4 cup oil, which gives vinaigrette the usual 1:1 ratio of acid to oil. NOT cup and a half. I did add some lime zest, just because I like it. Thanks for posting it.
* Percent Daily Values are based on a 2,000 calorie diet.
Tropical Quinoa Salsa Salad
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 217
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