The Grains & Greens Salad at the Four Seasons Palm Beach is one of my favorite dishes.  I convinced Chef to share the recipe which I will be serving all summer in the Hamptons!

Salad
4 Ounces of Quinoa
1 Ounce of Swiss chard
1 Ounce of Kale
1 Ounce of Cucumbers
1/4 Ounce of Mint
1/4 Ounce of Parsley
1/4 Ounce of Basil
1 Ounce of Baby heirloom tomatoes
1 Ounce of Golden raisins
1 Ounce of Marcona almonds
Salt and pepper to taste

Dill Yogurt
3 Cups of Greek yogurt
2 Ounces of Dill
2 Ounces of minced garlic
1 Ounce of lemon juice and zest

Pomegranate Sumac Vinaigrette
2 Ounces of Lemon juice
2 Ounces of Lime juice
4 Ounces of pomegranate syrup
1 Ounce of Sumac
1 Cup and 1 Ounce of Blended oil
Salt and pepper to taste

Directions: Boil quinoa in salted water until tender and set aside. While quinoa is boiling, make salad by chopping and mixing all ingredients. Drain quinoa and mix into salad. Set aside in a separate bowl.

In a small bowl, mix dill yogurt ingredients together until well blended. Line salad bowl with desired amount of yogurt mixture. Place salad mixture on top in bowl. Set aside. Mix all vinaigrette ingredients together, with the exception of the blended oil. Slowly fold in oil. Drizzle over salad and enjoy!