Grainy green salad

Here is a terrific salad recipe for an autumn lunch!  It has the usual greens and veggies, and a tasty vinaigrette dressing, but–even better!–it also contains assorted grains.  This makes it satisfyingly substantial and also ups the dietary goodness significantly. It’s been a staple at Frills for a long time, and over the years has shown itself to be an excellent starting point for a number of tasty variations.

It calls for quinoa, wild or other rice, or barley or any other grain for a total of 2 cups.  Before you cook the quinoa, toast it in a pan until just lightly browned and fragrant.  This brings out a nice nutty flavor and is worth the few minutes of work.  And conversely, you can save time,  by using packaged frozen grains from Trader Joe’s and no one will any the wiser!

 

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Grainy green salad
This salad has it all-- greens, grains, veggie and flavor!
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Place cooled grains in a large bowl.  Add in all other salad ingredients and combine well.
  2. In small bowl, combine mustard, garlic and salt and pepper.  Stir in lemon juice and vinegar.  Slowly add olive oil, whisking until it emulsifies (thickens). Add more to taste.
  3. Add dressing to the grain and vegetables and toss until well combined. Chill until ready to serve.
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