Warriorsalad Recipes

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CHARLIE BIRD'S FARRO SALAD



Charlie Bird's Farro Salad image

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 14

1 cup pearled farro (6 ounces)
1 cup fresh apple cider
2 bay leaves
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
1/2 cup roasted, salted pistachios, whole or chopped
1 cup roughly chopped fresh parsley
1 cup roughly chopped fresh mint leaves
1 cup cherry or grape tomatoes, halved through the stem
1/3 cup thinly sliced radishes (2 to 3 radishes)
2 cups baby arugula
1/2 cup shaved Italian Parmesan cheese
Flaked sea salt, such as Maldon

Steps:

  • Place the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the farro is tender. (If all the liquid is absorbed before the farro is tender, add a little more water.) Drain the farro and transfer to a large serving bowl. Discard the bay leaves.
  • Meanwhile, in a small measuring cup, whisk together the olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.
  • Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Sprinkle with the sea salt and serve immediately.

WARRIOR SALAD



Warrior Salad image

Full of protein and complex carbs and low in fat, just the thing for a warrior going into battle, or an average American returning from cooporate combat and looking for something quick and easy for dinner. Got this fromt the Chew cookbook, by Daphne Oz. Right up my alley!

Provided by Sharon123

Categories     Grains

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons extra virgin olive oil
1/2 lemon, juice of
1/2 teaspoon maple syrup (or agave syrup or honey)
1 teaspoon whole grain mustard
salt
pepper
2 cups cooked quinoa (cooked to pkg. directions)
3/4 cup cooked chickpeas, drained and rinsed
1/4 cup dried cranberries
1/4 cup scallion, thinly sliced

Steps:

  • For the dressing, combine oil, lemon juice, maple syrup and mustard. Season with salt and pepper to taste. Stir well.
  • Combine all remaining ingredients in a bowl, and toss with the dressing.
  • Enjoy!

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