Our meal salad with quinoa, grilled mortadella, and rosemary dressing is the perfect recipe to bring for lunch or a picnic!
It changes the routine and salads in pots can be kept 4-5 days in the fridge. Millions of variations are possible, and this recipe is an inspiration of a recipe from Le Fit Cook’s book.
For the Salad:
500 g (approx. 1 lb) Roma mortadella cut into small pieces
250 ml (1 cup) cherry tomatoes, cut in half
250 ml (1 cup) melon of your choice cut into small chunks
500 ml (2 cups) cooked quinoa
½ chopped radicchio
1 liter (4 cups) arugula
For the French dressing:
½ small red onion chopped
60 ml (¼ cup) oil of your choice
45 ml (3 tbsp) cider vinegar
45 ml (3 tbsp) apricot jam
30 ml (2 tbsp) chopped Kalamata olives
15 ml (1 tbsp) Dijon mustard
15 ml (1 tbsp) spices of your choice
15 ml (1 tbsp) chopped fresh rosemary
Salt and pepper to taste
Spray a pan with cooking spray then heat it over a medium heat. Cook the mortadella for 10 minutes, stirring regularly. Drain and place on absorbent paper to remove excess oil. Set aside.
In a bowl, mix the French dressing ingredients.
In four glass jars, put together the salads starting with the French dressing at the bottom, then the cherry tomatoes, melon, quinoa, radicchio, the mortadella and arugula.
Go check out our Instagram Reels for the recipe video featuring @Lefitcook!
