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Spiced Grain Salad with Avocado Raspberry Dressing

["Recipe and photo courtesy\u00a0of Marnely\u00a0Rodriguez-Murray of Cooking with Books<\/a><\/em>","Recipe and photo courtesy\u00a0of Marnely\u00a0Rodriguez-Murray of

Ingredients

For the Salad:

2 cups red quinoa, cooked and cool
1 cup sorghum, cooked and cool
1/3 cup dried blueberries
1/3 cup dried cranberries
1/2 cup slivered California Almonds, toasted
5 small radishes, sliced and cut into matchsticks
fresh cilantro leaves
3 cups fresh spring mix greens

For the dressing:

1 small California Avocado, diced
3 ounces California Olive Ranch extra virgin olive oil
1.5 ounces vinegar
1/4 teaspoon Spiceologist Raspberry-Chipotle Blend
1/2 teaspoon kosher salt

Instructions

To make the salad: toss all the ingredients except the spring mix greens until everything is evenly incorporated. On serving platter, place a bed of greens and place the grain mixture on top.
To make the dressing: using a blender/immersion blender, blend all the ingredients until smooth and season to taste.
To serve: Drizzle the dressing over the grain salad, as well as serve extra dressing on the side.

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