{Tasty Tuesdays: Salad Supper}

Let me tell you about the most amazing thing I have been to in a long time.

Grace Church Women's Salad Supper.

Every woman who attends brings a large salad.  And we eat.  And fellowship.  And eat some more.

Last night I ate from a buffet of four 8-foot tables covered in salads.  Green salads, potato salads, fruit salads, pasta salads, quinoa salads, egg salads, tuna salads, you name it - it was there.

I must have filled my plate twice.  In one trip.  Every salad I had on my plate was covered with a different salad.

And I ate it ALL.

Then there was a dessert buffet.  Which I then filled my plate and ate all of that too.

I felt so good.  Seriously, I've never eaten so much and felt that good afterwards.

This was a genius idea.

For my salad, I didn't want to do much grocery shopping, so I used what I had at home.  I ended up making this.  Here is what I did:

Mango Blueberry Quinoa Salad with Lemon Basil Dressing:

Salad:
1 cup of Quinoa
1 cup of blueberries
1 cup of cubed ripe mangoes
1 cup of cubed cucumbers
1 tablespoon of dried cranberries

Dressing:
1½ tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon lemon zest
10 Basil leaves, chopped finely
Salt and pepper

1.  Cook the quinoa according to the package directions.  Remove the lid and fluff the quinoa with a fork. Let it cool to room temperature.

2.  While the quinoa is cooking, combine the fruits in a bowl and refrigerate till you are ready to serve the salad.

3.  Whisk together all the dressing ingredients, except the chopped basil. Refrigerate till you are ready to serve. Chop and add the basil to the dressing just before serving. If you add it earlier, it will go black.

4.  Add half the dressing to the quinoa and mix gently.

5.  Assemble the salad just before serving – toss the quinoa, fruits and cucumbers together.

I actually forgot the cranberries the last minute before I ran out of the house, but I will definitely add them next time because I love them.

{What's your favorite salad?}