Chef Laura MacDougall of Home Plate Advantage shares a hearty salad recipe.
serves 4 as a side, 2 as a main course
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
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!
Laura MacDougall, Owner
Laura's favorite quote:
"The bend in the road is not the end of the road unless you refuse to make the turn." -Anonymous