We have been successful with all types of grain and salad greens. It is your personal choice which determines what kind of grain mix to use . We usually use brown rice, Israeli Cous Cous, Japonica black rice, hulled whole barley, whole wheat, red and black quinoa, Amaranth. The greens, because of the moisture level of this salad , require a firm leaf to hold up well. We generally use a mix of Romaine, Iceberg, Escarole hearts and Kale leaves. We have also used just Romaine and the results were excellent.This is for approximately 4 servings. As always , these are ideas, methods and combinations for you to make your own. FYI: On lazy days we have used leftover grains prepared from this recipe in a really good vegetable stew. Check it out in our next blog. Terrific and delicious way to utilize leftovers and small amounts of food just waiting to jump into your kitchen creations. Remember: you don't need a strict recipe. You need ideas and good combinations to create healthy gourmet taste treats.
1 small pumpkin
1 cup of mixed whole grain; make extra for another recipe, if desired.
1 tablespoon of fresh pressed garlic
3 bay leaves
2 cups of cooked beans, your choice
Olive oil as needed
salad greens; firm variety is best for this salad, sliced , (plastic knife), or torn into bites
Red onion chopped into small dice
1/4 cup sliced olives
1/2 cup sliced celery
1 cup grape tomatoes, halved
1 carrot shredded
1/2 cup roasted peppers snipped ;can substitute chopped raw bell pepper
1/2 cup of prepared Greek or Italian salad dressing , or your own homemade oil and balsamic
1/4 cup of fresh chopped parsley and basil; you can substitute mint or other herb if you desire
Optional toppings: 3-4 tablespoons of chia
3-4 tablespoons of toasted pumkin seeds, pistachios, or walnuts
Coarse black pepper
Salt , if desired
Soak the grains in 2 cups of water overnight. Drain, add fresh water and bay leaves and simmer just until cooked chewy. Drain well, remove bay. Add salad dressing, 1/2 of the onion, garlic and beans . Chill.
Roast the pumpkin only until soft enough to peel, and cube. Toss with olive oil and salt. Place on cookie sheet and finish roasting until light brown.
Place lettuce in a large salad bowl , add tomatoes, 1/2 of the onion, olives and roasted peppers.
Layer on cubed pumpkin and then top with chilled grain mixture .Sprinkle on chopped herbs, and optional toppings
Serve with extra dressing on the size.
1 small pumpkin
1 cup of mixed whole grain; make extra for another recipe, if desired.
1 tablespoon of fresh pressed garlic
3 bay leaves
2 cups of cooked beans, your choice
Olive oil as needed
salad greens; firm variety is best for this salad, sliced , (plastic knife), or torn into bites
Red onion chopped into small dice
1/4 cup sliced olives
1/2 cup sliced celery
1 cup grape tomatoes, halved
1 carrot shredded
1/2 cup roasted peppers snipped ;can substitute chopped raw bell pepper
1/2 cup of prepared Greek or Italian salad dressing , or your own homemade oil and balsamic
1/4 cup of fresh chopped parsley and basil; you can substitute mint or other herb if you desire
Optional toppings: 3-4 tablespoons of chia
3-4 tablespoons of toasted pumkin seeds, pistachios, or walnuts
Coarse black pepper
Salt , if desired
Soak the grains in 2 cups of water overnight. Drain, add fresh water and bay leaves and simmer just until cooked chewy. Drain well, remove bay. Add salad dressing, 1/2 of the onion, garlic and beans . Chill.
Roast the pumpkin only until soft enough to peel, and cube. Toss with olive oil and salt. Place on cookie sheet and finish roasting until light brown.
Place lettuce in a large salad bowl , add tomatoes, 1/2 of the onion, olives and roasted peppers.
Layer on cubed pumpkin and then top with chilled grain mixture .Sprinkle on chopped herbs, and optional toppings
Serve with extra dressing on the size.
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