Great Grain Salad
Full of texture and flavor, this salad makes a great main dish.

Serving size: | 2 cups |
Prep time: | 20 minutes |
Total time: | 20 minutes |
Equipment: | Cutting board Colander Large bowl Small bowl Measuring spoons Measuring cups |
Utensils: | Knife Whisk or fork Tongs or spoon and fork to toss salad |
Add baked or grilled chicken breast, beans, or tofu and parmesan cheese to complete this meal.
Recipe adapted from Share Our Strength's Cooking Matters
Ingredients
For the dressing
1 medium lemon
1 clove garlic
¼ cup apple cider vinegar
1 tablespoon Dijon mustard
¼ cup oil (canola or olive)
¼ teaspoon salt
¼ teaspoon ground black pepper
For the salad
1 cup whole grain pasta, couscous, or barley cooked according the package directions and cooled
1 bunch greens: kale, chard, spinach, etc.
1 can pickled beets
1 medium apple
½ cup nuts: pecans, almonds, walnuts
Optional: 2 ounces of cheese (shredded Parmesan or crumbled feta)
Instructions
For the dressing:
- Before you begin wash your hands, surfaces, utensils and vegetables.
- Cut lemon in half. Squeeze both halves into small bowl. Remove and discard seeds.
- Peel and mince garlic.
- Add apple cider vinegar, Dijon mustard, and garlic to lemon juice. Use a fork or whisk to whisk ingredients together.
- While whisking, drizzle in oil.
- Add salt and pepper.
For the salad:
- If using kale or other hearty greens with a large center rib, remove leaves from rib, tear into bite-size pieces, and add to large bowl.
- Cut apple into ½-inch chunks and add to bowl.
- Drain beets in colander. Cut into ½-inch chunks and add to bowl with greens.
- Add cooked whole grain pasta, couscous, or barley to bowl.
- Add nuts to the bowl.
- Toss dressing with salad ingredients in the large bowl.
- Sprinkle cheese on top if using.
Tips
- Try chard, kale or other leafy greens instead of collard greens.
- Combine greens with a whole grain pasta or brown rice for a side or meal.

What goes in Great Grain Salad?




