SALAD GRAINS RECIPES

Name: Big Salad With Grains
Total time: 10 min
Yield: 1 serving
Ingredients: 2 cups sturdy salad greens, such as romaine, iceberg, escarole or kale; 1/2 cup cooked grains, like quinoa, farro, bulgur wheat or barley; 1 cup roasted vegetables, like potatoes, sweet potatoes or winter squash; 1/4 cup thinly sliced raw vegetables, like bell peppers, celery, carrots, fennel, mushrooms, onions, radishes, snap or snow peas, summer squash or tomatoes; 1/4 cup salad dressing, like yogurt, tahini or a vinaigrette, plus more to taste; 1/2 avocado, thinly sliced; 1 hard-boiled egg, peeled and halved; 2 teaspoons snipped chives, plus more to taste; 2 teaspoons sliced or chopped nuts, like almonds, walnuts, pecans or hazelnuts, plus more to taste; Whole-grain bread, for serving

BIG SALAD WITH GRAINS RECIPE - NYT COOKING

Big Salad With Grains Recipe - NYT Cooking image

There's no true recipe for a big salad, but for this robust green meal, you will want to keep a few rules in mind. Skip the soft lettuces, which tend to get squashed in a big salad, and start with sturdier greens, like kale or escarole. Add fruits and vegetables, a protein, like a hard-boiled egg, and a starch or two. You want a total of six to eight ingredients, before toppings. Too few, and it could get boring; too many, and the bowl gets crowded and confusing. Finish it off with a substantial dressing, like avocado, yogurt or tahini, and add a couple of toppings, like chives or chopped nuts. Serve with a side of whole-grain bread for a filling and healthy meal.

Provided by Julia Moskin

Total Time 10 minutes

Yield 1 serving

Number Of Ingredients 10

Ingredients

2 cups sturdy salad greens, such as romaine, iceberg, escarole or kale
1/2 cup cooked grains, like quinoa, farro, bulgur wheat or barley
1 cup roasted vegetables, like potatoes, sweet potatoes or winter squash
1/4 cup thinly sliced raw vegetables, like bell peppers, celery, carrots, fennel, mushrooms, onions, radishes, snap or snow peas, summer squash or tomatoes
1/4 cup salad dressing, like yogurt, tahini or a vinaigrette, plus more to taste
1/2 avocado, thinly sliced
1 hard-boiled egg, peeled and halved
2 teaspoons snipped chives, plus more to taste
2 teaspoons sliced or chopped nuts, like almonds, walnuts, pecans or hazelnuts, plus more to taste
Whole-grain bread, for serving

Steps:

Place greens in bottom of serving bowl. Add grains in an even layer over greens. Repeat with the roasted vegetables, then the raw vegetables.
Top with dressing, and toss gently. Fan out avocado on top on one side of bowl.
Place hard-boiled egg pieces on the side opposite the avocado. Top with chives and nuts. Serve with whole-grain bread.

Nutrition Facts : @context http//schema.org, Calories 998, UnsaturatedFatContent 45 grams, CarbohydrateContent 100 grams, FatContent 59 grams, FiberContent 19 grams, ProteinContent 25 grams, SaturatedFatContent 10 grams, SodiumContent 80 milligrams, SugarContent 7 grams, TransFatContent 0 grams

GREAT GRAIN SALAD RECIPE: HOW TO MAKE IT

Great Grain Salad Recipe: How to Make It image

I can't think of a better dish to round out a meal. My grain salad features all my favorite nuts, seeds and fruits. Try adding grilled chicken to make it a meal on its own. —Rachel Dueker, Gervais, Oregon

Provided by Taste of Home

Categories Lunch

Total Time 01 hours 15 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 12 servings (3/4 cup each).

Number Of Ingredients 16

Ingredients

3 cups water
1/2 cup medium pearl barley
1/2 cup uncooked wild rice
2/3 cup uncooked basmati rice
1/2 cup slivered almonds
1/2 cup sunflower kernels
1/2 cup salted pumpkin seeds or pepitas
1/2 cup each golden raisins, chopped dried apricots and dried cranberries
1/3 cup minced fresh parsley
4 teaspoons grated orange zest
VINAIGRETTE:
2/3 cup walnut oil
2/3 cup raspberry vinegar
2 teaspoons orange juice
2 teaspoons pepper
1 teaspoon salt

Steps:

In a large saucepan, bring water to a boil. Add barley and wild rice. Reduce heat; cover and simmer for 55-65 minutes or until tender. Meanwhile, cook basmati rice according to package directions. Cool barley and rices to room temperature., In a large bowl, combine the almonds, sunflower kernels, pumpkin seeds, dried fruit, parsley and orange zest; add barley and rices. , In a small bowl, whisk the vinaigrette ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 368 calories, FatContent 22g fat (3g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 281mg sodium, CarbohydrateContent 39g carbohydrate (11g sugars, FiberContent 4g fiber), ProteinContent 8g protein.

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