Big Salad With Grains Recipes

BIG SALAD WITH GRAINS

Big Salad With Grains 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

Categories dinner, easy, lunch, quick, weekday, salads and dressings, main course

Time 10m

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, Calories 998, UnsaturatedFat 45 grams, Carbohydrate 100 grams, Fat 59 grams, Fiber 19 grams, Protein 25 grams, SaturatedFat 10 grams, Sodium 80 milligrams, Sugar 7 grams, TransFat 0 grams

GRAIN SALAD

Grain Salad image

Rather than cook the grains on the stove, Ree's tip is to use microwavable pre-cooked grains, to get this dish on the table in a matter of minutes.

Provided by Ree Drummond : Food Network

Categories side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1/3 cup olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon chopped oregano
1 garlic clove, grated
3 cups baby kale
Kosher salt and freshly ground black pepper
2 (8.5-ounce bags) microwaveable mixed grain blend, cooked according to package instructions
1/3 cup jarred sliced roasted peppers
1/4 cup halved kalamata olives
1/4 cup sliced jarred banana peppers
4 ounces crumbled goat cheese
1/4 cup torn basil leaves
2 tablespoons chopped parsley

Steps:

For the dressing: Add the oil, vinegar, Dijon, honey, oregano and garlic to a mason jar. Pop on the lid and give it a good shake to combine and emulsify. Set aside.
For the salad ingredients: Add the baby kale to a large bowl. Season with a pinch of salt and pepper. Add 2 tablespoons of the dressing and toss to coat. Transfer to a serving platter. Add the grain blend to the bowl. Top with the roasted peppers, olives, banana peppers and half of the goat cheese. Add half of the remaining dressing, reserving the rest for another time, and toss to combine. Garnish the salad with the remaining goat cheese, then the basil and parsley.

GREAT GRAIN SALAD

Great Grain Salad 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

Time 1h15m

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, Fat 22g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 281mg sodium, Carbohydrate 39g carbohydrate (11g sugars, Fiber 4g fiber), Protein 8g protein.

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BIG SALAD WITH GRAINS RECIPE | RECIPE | RECIPES, BIG SALAD, RAW ...

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