Monday, October 19, 2015

Trail Mix Grain Salad with Herb Vinaigrette

 This salad makes the perfect lunch because it's full of protein and fiber, can stay at room temperature and keeps you full longer. Oh, and it tastes amazing too! Take advantage of the bulk bins at your grocery store to save money on the ingredients like nuts, grains and dried fruit.


1. Combine vinaigrette ingredients in a blender and process until smooth. 

2. Place kale in a large mixing bowl and pour 1/2 of the vinaigrette over. Massage with your hands for 1-2 minutes, or until broken down slightly. 


3. Add the wheatberries, quinoa, cherries, apricots, hazelnuts, cashews and coconut to the bowl. Drizzle the remaining dressing over and toss to combine. 




Trail Mix Grain Salad with Herb Vinaigrette
Serves 6

All you need:
Vinaigrette 
1/4 cup olive oil
2 tablespoons white wine vinegar
2 teaspoons honey mustard (or Dijon mustard)
Zest and juice of 1 lemon 
2 garlic cloves, chopped 
2 tablespoons chopped parsley 
2 tablespoons chopped basil 
Salt and pepper, to taste 

1 bunch kale, stemmed and chopped 
1 cup cooked wheatberries 
1 cup cooked quinoa 
1/2 cup dried cherries 
1/4 cup dried apricots, chopped 
1/2 cup toasted chopped hazelnuts 
1/2 cup roasted salted cashews 
1/2 cup toasted coconut flakes 

All you do:
1. Combine vinaigrette ingredients in a blender and process until smooth. 
2. Place kale in a large mixing bowl and pour 1/2 of the vinaigrette over. Massage with your hands for 1-2 minutes, or until broken down slightly. 
3. Add the wheatberries, quinoa, cherries, apricots, hazelnuts, cashews and coconut to the bowl. Drizzle the remaining dressing over and toss to combine. 
 

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