When’s the last time you were asked to bring a salad to an event? And what do you bring?

I’m happy to share with you an easy recipe for the next time you’re asked to bring some kind of salad to an event.

It’s straightforward, healthy, uses limited ingredients, and has a really basic technique.

Thinking back to last year when I visited Thermador, I was introduced to this delicious recipe. Actually, my friend Maggy (from Three Many Cooks) and I were given the task of making this salad for our luncheon. We had a lot of fun (I think we snitched a few bites, too). Friends below are Kathy, Dana, Amanda, and Maggy. And by the way, did you know that Maggy’s mom is Pam Anderson, author of this new book?

Here’s the finished product.

I’ll be printing this out and keeping it in my “favorites” for future party inspiration.

Your guests or family members are going to love the freshness, and will be asking for the recipe (a little warning).:)

What’s your go-to salad to take when there are no specifics given (green, fruit, pasta, etc.)?


Recipe: Edamame and Red Quinoa Salad {ReluctantEntertainer.com}

Summary: Healthy, delicious and a crowd pleasing recipe by Thermador.


  • 3 cups cooked red quinoa (1 cup quinoa, 2 cups water)
  • 8 tablespoons rice wine vinegar
  • 6 tablespoons grapeseed oil
  • 2 tablespoons flax oil
  • 1/3 cup chopped fresh cilantro
  • 2 limes, juiced
  • 1 tablespoon Agave or honey
  • 3/4 teaspoon salt
  • 2 cloves garlic, minced
  • 2 pounds shelled edamame, defrosted
  • 4 green onions, thinly sliced


  1. Place edamame, quinoa and green onions in a serving bowl.
  2. In a separate large mixing bowl, whisk together the rice wine vinegar, grapeseed oil, flax oil, cilantro, lime juice, Xagave, salt and garlic.
  3. Pour dressing over ingredients in serving bowl. Toss to coat and serve.

Preparation time: 10 minute(s)

Number of servings (yield): 8


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