Great Grain Salad
Full of texture and flavor, this salad makes a great main dish.
Ingredients
For the dressing
2 tablespoons lemon juice (about 1 lemon)
1 clove garlic OR 1 teaspoon garlic powder
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
1/4 cup olive oil OR vegetable oil
1/4 teaspoon salt (optional)
1/4 teaspoon black pepper
1/4 cup (grated Parmesan or crumbled feta) cheese (optional)
For the salad
1 cup whole grain pasta, OR couscous, OR barley, cooked and cooled (about 1/2 cup uncooked pasta or couscous or 1/3 cup dried barley)
1 bunch leafy greens (kale, chard, spinach, etc.)
1 15 ounce can sliced pickled beets
1 medium apple
1/2 cup unsalted nuts (pecans, almonds, walnuts), chopped
Equipment
Cutting board
Colander
Large bowl
Small bowl
Utensils
Knife
Whisk or fork
Measuring cups and spoons
Tongs or spoon and fork to toss salad
Instructions
For the dressing
- Before you begin, wash your hands, surfaces, utensils, and produce.
- 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 1/2 inch chunks and add to bowl.
- Drain beets in colander. Cut into 1/2 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.
