Spring Salad

Today’s recipe is the salad I brought for Easter dinner.

A recent purchase was a bag of Bob’s Red Mill Grande Whole Grain Cereal.  It’s a cornucopia of grains and according to the package, can be used for breakfast, lunch, or dinner.

I knew I wanted to put together a side dish that would feature vegetables and protein.  Surprisingly, this salad was a hit and I have just enough leftovers for today’s lunch.

Spring Salad – the morning after

Spring Salad

1 cup whole grains (cooked)
1 bunch asparagus – blanched (cook in boiling water for about 2 min, drain and rinse with cold water)
1 cup of frozen peas – blanched (see above)
6-10 sun-dried tomatoes, chopped

Juice of 2 lemons
Salt and pepper to taste
Fresh herbs – I used basil and parsley
A splash of balsamic vinegar 

*Stir together the grains and vegetables.
*Make the dressing in a blender.
*Pour dressing onto salad, mix well and let marinate at room temperature before serving.

I think this is a very versatile recipe that could highlight a variety of vegetables.

I suppose since it was Easter, we should have included carrots on the menu–in honor of the Easter Bunny who left all of the eggs in my parents’ backyard!


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