Chef Laura MacDougall of Home Plate Advantage shares a hearty salad recipe.

 serves 4 as a side, 2 as a main course 

Chef Laura's Summer Salad

Mix in a large bowl: 

1 cup of your favorite cooked grain (wheatberries, barley or spelt)

1/2 cup chickpeas, drained and rinsed 

2 cups steamed kale, chopped

1/4 raisins, dried cranberries or chopped apricots

1/4 toasted walnuts, roughly chopped or use sunflower seeds, pumpkin seeds or other favorite nut


Whisk together:

2 Tbl olive oil

4 Tbl apple cider vinegar

1 teaspoon honey

2 Tbl apple juice

1/2 teaspoon Dijon mustard (optional)

Toss dressing with salad, let rest 15-20 mins to develop flavors and enjoy. Feel free to mix and match ingredients, add steamed veggies, use other beans, or use wild rice or quinoa (double quantity due to it’s small size). Make more dressing if you like a wetter salad. 

Toss in some blues cheese for a kick or add grilled chicken for a heartier meal. This is your salad – play, experiment and enjoy!  

Chef Laura MacDougall

Laura MacDougall, Owner

Home Plate Advantage Personal Chef Service



Check out Laura’s blog 

Laura’s favorite quote: 

“The bend in the road is not the end of the road unless you refuse to make the turn.” -Anonymous