Chef’s Corner: Summer Salad

Published: Jun. 22, 2016 at 12:56 PM EDT
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PARK CITY, Utah (Ivanhoe Newswire/WTVM) -- Ellie Shropshire sharpened her culinary skills cooking on private yachts. Fourteen years ago, she took her talents to Park City, Utah and built up a booming catering business using all natural ingredients. Here's what makes her easy salad recipe a perfect summer treat.

The ingredients in Shropshire's quinoa, apricot and parsley salad are as fresh and colorful as the flavor.

She says, "We only use real food. We don't use any ingredients with hydrogenated oils, high fructose corn syrup. We read all the labels."

It's real food that's really easy.

"The first thing you're going to do is take your quinoa and some water and put it in a saucepan and let it boil for 20 minutes. It is a superfood, so it's super nutritious. It's gluten-free, low calorie and you can do a bunch of things with it to make it delicious," Shropshire explains.

After the quinoa is cooked, put it into a mixing bowl, let it cool, then fluff it with a fork.

Then you add the other ingredients.

"I think it actually looks better when it's not chopped too fine. The onions, celery, apricots, and we'll stir all these together," she says.

After a quick stir, add in the dressing, lemon juice, olive oil, honey, salt and pepper.

Shropshire says, "Then when you go to serve it, just throw on the toasted pepitas, and that's it."

And you have a light, healthy side salad that will go with almost anything.

One more little tip from Shropshire: if you can find fresh apricots, this summer salad is even better. For the recipe to her quinoa, apricot and parsley salad, click here.

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