Tested by Alysha Witwicki.
3 cups diced watermelon
2 cups green grapes, halved
1 1/2 cups cherries, pitted and halved
2 peaches, diced
2 cups blueberries
2 cups diced honeydew melon
2 cups diced strawberries
7 teaspoons sugar (divided)
Place the watermelon on the bottom of a large clear bowl or trifle dish; sprinkle with 1 teaspoon sugar. Layer grapes on top and sprinkle with 1 teaspoon sugar. Repeat this process of sprinkling the sugar as you layer the cherries, peaches, blueberries, honeydew melon and strawberries. Refrigerate several hours before serving.
Individual Layered Salads With Orange-Ginger Dressing
Makes 6 servings.
The seven-layer salad instantly becomes more fun when it’s in individual servings. When looking for a container, Mason jars aren’t only cute, they’re practical. Just pop on a lid, secure the ring and travel anywhere. This recipe is slightly adapted from the blog Oh She Glows.
Tested by Alysha Witwicki.
1 cup uncooked wheat berries, rinsed
Pinch of salt
1 cup uncooked quinoa, rinsed
1 1/2 cups diced green bell pepper
1 1/2 cups diced red bell pepper
1 1/2 cups shredded carrots
1 package (12 ounces) edamame
Orange-ginger dressing:
2/3 cup freshly squeezed orange juice
1/3 cup apple juice
1 tablespoon apple cider vinegar
1 tablespoon minced ginger
1 tablespoon lime juice
1/4 teaspoon kosher salt
In a medium pot, combine rinsed wheat berries, 3 1/2 cups water and a pinch of salt. Bring to a rolling boil, reduce heat, cover and simmer about 1 hour, or until tender.
In another medium pot, add quinoa and 2 cups water. Bring to a boil, reduce heat to low, cover and simmer until fluffy, about 20 minutes.