Mani Orange and Lemongrass-Mint Summer Salad

Mani Orange and Lemongrass-Mint Summer Salad

Mani Orange and Lemongrass-Mint Summer Salad

We can’t get enough of Mani OrangeOlive Oil mixed with Lemongrass-Mint White Balsamic! This zesty combo is PERFECT for summer! The fruitiness of the Mani Orange combined with the bright acidity of the Lemongrass-Mint balsamic is excellent for marinades, appetizers, and of course S A L A D!

This hearty salad combines summery veggies, couscous, quinoa, mandarin oranges, and crunchy sunflower kernels, topped with a sweet, zesty dressing. If you make this for family or friends, be prepared, because you WILL be asked for the recipe! 


For the roasted veggies:

For the quinoa and couscous:

For the Salad:

  • 2 large tomatoes, cut into 1” pieces
  • 2 cups fresh arugula or baby spinach
  • 1 cup of canned mandarin oranges or 1 cup of canned pineapple, drained
  • ½ cup frozen peas
  • ½ cup crumbled feta cheese
  • ½ cup toasted sunflower seed kernels
  • ½ cup minced fresh parsley




1. Preheat oven to 425.

2. Prep veggies and rinse quinoa.

3.Toss together garlic, sweet peppers, Garlic Olive Oil, salt and pepper, until veggies are evenly coated. Transfer mix to a parchment-lined baking pan. Bake until dark golden brown, about 15 minutes. Transfer to a large bowl.

4. Meanwhile, in a small saucepan, bring water, Mani Orange Olive Oil and salt to a boil.Stir in couscous and quinoa. Reduce heat; simmer, covered, 15 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 5 minutes.

5. Transfer the couscous and quinoa to the bowl with roasted pepper mixture. Stir in the remaining salad ingredients.

6. Ina small bowl, whisk dressing ingredients until blended. Pour over salad; gently toss to coat and enjoy!