Multi Grain Salad Recipes
SPRING GRAIN SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Add the cooked grains, goat cheese, peas, tomatoes, radishes, pine nuts and scallions to a large bowl. Add the dressing to taste, then toss to combine. Place the arugula on a large platter or serving bowl. Top with the grain salad, then garnish with the parsley and serve.
GRAIN SALAD
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
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.
HELP-YOURSELF GRAIN FRIDGE SALAD
This healthy vegetarian salad will keep for a few days in the fridge - perfect for busy families in need of quick suppers or packed lunches
Provided by Cassie Best
Categories Buffet, Dinner, Lunch, Main course, Side dish, Starter, Supper
Time 25m
Yield Serves 4 as a main, 6 as a side
Number Of Ingredients 12
Steps:
- In a large bowl or sealable container, whisk the lemon zest and juice, oil, honey, tahini and some seasoning. Squeeze the grain pouch to separate the grains, then tip into the bowl along with the chickpeas, pomegranate seeds, tomatoes, herbs, almonds, spring onions and half the feta.
- Toss everything together in the bowl to coat in the dressing, then crumble over the remaining feta. Serve in bowls straight away, or cover the container and put in the fridge. Eat within 3 days.
Nutrition Facts : Calories 580 calories, Fat 36 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 24 grams protein, Sodium 2.6 milligram of sodium
MULTI-BEAN SALAD
Make and share this Multi-Bean Salad recipe from Food.com.
Provided by in OH
Categories Beans
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- mix marinade.
- mix salad.
- pour marinade over salad.
- chill several hours to 2 days (will just get tastier).
- dress up with garnishes before serving.
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