I often add grains to my salad because I like the difference in texture between grains and greens. The grains also add nutrients and most important they make a salad more filling!
This is a pretty general salad with lots of options and while I enjoy vinaigrettes sometimes I really just want a creamy dressing so I wanted to share this dressing with you instead of another vinaigrette.Added bonus this dressing makes a great, tangy vegetable dip!Click To Tweet
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Grains and Greens Salad
- 4 cups assorted greens (I usually use kale, spring greens & cabbage)
- 1-2 cups cooked grains, I used barley this time but I also like to use wheat berries or quinoa
- 1 – 1.5 cup extra veg, I used carrots, snow peas, radishes & bell peppers this time but avocado, broccoli, beets & roasted sweet potatoes are good too.
- 1/2 cup chopped nuts or seeds: pistachios (my fav), walnuts, pecans, almonds, pepitas, sunflower seeds, chia, etc.
- 3/4 cup plain Greek yogurt (about a 6oz. container I believe)
- 2 Tbs white wine vinegar
- 1/3 cup chopped fresh herbs (cilantro, dill, basil, parsley, etc.)
- 1 tsp honey
- 1/4 tsp garlic powder
- salt & pepper to taste
In a large bowl combine salad ingredients. In a small bowl stir together dressing ingredients. Drizzle dressing over salad.
Easy Peasy Lemon Squeezy!
*Tip – I always use a mandoline on my radishes so they are nice and thin. That way they don’t overpower the salad. This time I also used a mandoline on my carrots, to make ribbons, but I don’t always do that.
If you would like to know more about what kinds of grains are good on a salad or the nutritional impact they have on your meal make sure to read my post on whole grains.
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