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
Ingredients
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
Dressing:
Juice of 2 lemons
Salt and pepper to taste
Fresh herbs – I used basil and parsley
A splash of balsamic vinegar
Process
*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!
Apples and Arteries 
This sounds so good! Sun dried tomatoes always add such a great punch of flavor!
What a festive salad recipe. I’d have to switch something for the peas, but it looks incredible!!
Why don’t people like peas? My brother picked them out of the salad!
I LOVE the combination of grains and veggies!! That looks so tasty!
Even my brother, who has never met a veggie he likes, tried and enjoyed the salad! Minus peas!