A great base for a tasty summer salad is using a cooked grain. Quinoa, bulgur or farro are high in protein and fiber and the starting point for a healthy, filling lunch or side dish with grilled meat or chicken.
Summer Salad
Rated 3.3 stars by 3 users
Category
Dinner
Cuisine
Canadian
You can choose the grain and vegetable combination that you have on hand. I used farro and grilled vegetables from the barbecue.
1 cup of cooked bulgur = 6 grams of protein, 8 grams
of fiber.
1 cup of cooked quinoa = 8 grams of protein, 5 grams
of fiber.
1 cup of cooked farro = 6 1/2 grams of protein,
6 grams of fiber.
Ingredients
-
1/3 c olive oil
-
3 tbsp lemon juice
-
2 tbsp red wine vinegar
-
2 garlic cloves, minced
-
1-2 tsp honey or maple syrup
-
1 pepper cut into chunks (I had part of a yellow, part of an orange)
-
1 onion, cut into chunks
-
3-4 mushrooms, chopped
-
Zucchini, or asparagus, cut into chunks (I used Brussels sprouts)
Dressing
Grilled Vegetables
Directions
Dressing
Mix all together and set aside.
Cook the grain of your choice according to the directions. Drain and then a little of the dressing while it is warm.
Once the farro was cooked I placed it in a large serving bowl and added 2 tbsp of dressing and 1 c of cherry tomatoes cut in half. I also added some chopped Italian parsley. Use whatever fresh herbs you have or like.
Grilled Vegetables
Remove and chop into smaller pieces if they are too large.
Add to the bowl. Pour the rest of the dressing on top and season with salt and pepper if needed.
Any vegetables you prefer can be substituted.
Add some chickpeas or feta cheese, spinach or arugula.
This is a salad that you can customize to your taste.