SALAD WITH 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

COBB SALAD WITH GRAINS RECIPE | BON APPÉTIT

Cobb Salad with Grains Recipe | Bon Appétit image

Cobb Salad with Grains Recipe

Provided by The Bon Appétit Test Kitchen

Yield 6 Servings

Number Of Ingredients 16

Ingredients

6 ounces bacon (about 6 slices), cut into 1-inch pieces (optional)
1/4 cup fresh lemon juice
2 tablespoons minced shallot (about 1/2 medium shallot)
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 small garlic clove, minced
1/4 teaspoon honey
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups watercress sprigs with tender stems
3 cups mixed cooked grains (such as quinoa, semi-pearled farro, or wild rice), cooled
2 hard-boiled eggs, peeled, quartered
1 ripe avocado, halved, pitted, peeled, cut into 1/2-inch pieces
1 tomato, preferably heirloom or vine ripened, cut into 1/2-inch wedges
1/4 cup crumbled fresh hard cheese (such as Cotija or ricotta salata)
3 tablespoons 1-inch pieces fresh chives

Steps:

Cook bacon in a large skillet over medium-high heat until crispy and most of the fat is rendered, 7–8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
Whisk lemon juice, shallot, vinegar, Dijon mustard, garlic, and honey in a medium bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
Place watercress on a large platter. Arrange bacon, grains, eggs, avocado, tomato, cheese, and chives over. Drizzle with dressing.

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