Summer in Park City is the best time to get caught up with friends and neighbors. Tom and I like to keep it simple with the tried- and-true potluck style of entertaining. A get-together is easy when everyone does a little something.
This is a creation of my own. It’s great for bring-a-plate parties and always gets rave reviews. Fast, fresh and easy. Also great if you have anyone with gluten free or dairy free restrictions in your group! Give it a try.
ARUGULA AND QUINOA SALAD
WITH GRAPEFRUIT AND AVOCADO
arugula, 1 container
quinoa, 3 cups cooked and cooled
pistacchios or cashews, 1 c. toasted and chopped
2 grapefruit, peeled and sectioned
sweetened cranberries, 1/2 c.
avocado, 1 sliced
juice of 1 lemon
3 Tbs olive oil
3 Tbs apple cider vinegar
1 tsp. dijon mustard
Keep avocado whole and wait on dressing until just prior to serving!
Layer arugula in bottom of flat salad platter. Layer on quinoa, grapefruit sections, nuts, cranberries and avocado. Mix dressing and pour over salad. Toss to combine.
Start with a bed of arugula
Spread on layer of quinoa
Top with nuts and cranberries. Just before serving add avocado and salad dressing and toss.