Escape Tunnel Layered Salad with Garden Greens and Balsamic Vinaigrette
A vibrant, layered salad that evokes the intricate planning of an escape. This dish combines crisp vegetables, tender grains, and a tangy dressing for a light yet satisfying meal, perfect for a springtime lunch.
Directions
- 1
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper to create the vinaigrette.
- 2
Choose a large, clear serving bowl or individual glasses to showcase the layers.
- 3
Start by placing a layer of mixed greens at the bottom of the bowl.
- 4
Evenly distribute the cooked quinoa over the greens, forming the next layer.
- 5
Add a layer of halved cherry tomatoes, followed by the diced cucumber.
- 6
Next, gently place the thinly sliced red onion over the vegetables.
- 7
Sprinkle the crumbled feta cheese generously over the red onion layer.
- 8
Drizzle about half of the prepared balsamic vinaigrette evenly over the salad layers.
- 9
Top with the toasted pumpkin seeds for a delightful crunch.
- 10
If serving immediately, gently toss before serving or provide extra dressing for guests.
- 11
If preparing ahead, keep dressing separate and add just before serving to prevent sogginess.