SEATTLE — Labor Day weekend usually marks the end of summer. But if you want to eat like it's summer all the time, Chef Makini Howell from Plum Bisto has a recipe that puts summer in a bowl. She joined us from Makini's Kitchen.
Makini’s Stone Fruit Salad
Ingredients
- 2 tablespoons Balsamic Vinegar
- ¼ cup olive oil
- 4 cups loosely packed arugula
- 2 semi-ripe Nectarines grilled
- ¼ cup quinoa
- ½ cup Faro
- 1-2 small mini (persin) cucumbers
- 1 carton of fresh blackberries
- ¼ cup pickled onions
- ¼ cup or more plant-based Feta
- Salt and Pepper to taste
Directions:
Slice nectarines into wedges. Heat a grilling pan, spray with cooking oil, and grill on a hot pan until just marked on either side. Add olive oil and balsamic vinegar, salt and pepper to taste in a small jar with a lid. Shake to combine. In a bowl add the arugula and run with as much balsamic oil as you like. Once arugula is dressed add in quinoa, faro, cucumbers, nectarines, blackberries, pickled onions and feta. Drizzle with more dressing if you like and toss to combine. Serve and enjoy.
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