This salad is more of a guideline or starting point for your own creation! Whenever possible, use what’s fresh in season or see what’s in your fridge that would be a tasty addition or substitute. There’s no right or wrong with this versatile recipe! Try chopped cabbage, Brussels Sprouts, jicama & so on! Many combinations work well for creating & dressing this delicious hearty salad.
5 Cups cooked Ancient Grain Medley – (or grains of choice, such as Barley, Quinoa, Brown Rice, Lentils, Chick Peas, Orzo, etc.)
1/4 cup (2 oz) Pumpkin seeds* (lightly toast in pan if desired then cool)
1/4 cup (2 oz) Sunflower seeds* (lightly toast in pan if desired then cool)
1 cup shredded Kale
1/2 cup (4 oz) shredded Carrots
1/4 cup (2 oz) slivered Almonds* (optional)
1/4 cup dried cranberries*
1/4 cup (2 oz) Artichoke Tapenade (optional) – available at Olive Us
1 can mixed beans
Gently combine ingredients* together in bowl and dress. Add sea salt (use the Olive Us Lemon Twist Sea Salt for a pop of flavour!) and pepper to taste if desired.
1/4 cup (2 oz) Olive Us Lemon Agrumato (Fused) Olive Oil
1/4 cup (2 oz) Olive Us Grapefruit White Balsamic vinegar
Shake olive oil and balsamic together in a jar or whisk together. Pour over the salad and stir gently to mix.
*We love the amazing quality & freshness of the seeds, nuts and dried fruit from Rancho Vignola! https://www.ranchovignola.com/