This wheat berry salad has an earthy warmness to it, a tad nutty but only slightly, and depending on what other ingredients are mixed in, the wonderful ability to suit any season.
Archive | Salads
Kamut with Asparagus, Peas, and Roasted Lemon
Why not switch up the grains in your diet and add an ancient grain like kamut? It’s not just healthy, it’s delicious! We used this grain to make a side dish at one of our cooking classes. It’s pretty enough for company (it’s twice the size of modern-day wheat) and it’s not the same, boring rice side dish you may have made zillions of times.
Nutty Wild Rice Salad
With a mild, nutty taste and that signature chewy bite, whole grains are a great base for salads because they easily take on the flavors of whatever you mix in… and you can mix just about anything in to satisfy both your tummy and your tastebuds.
Shrimp Salad with Cucumber and Dill (Lactose-Free)
At first blush, mid-December may not seem like the right time of year for this cool salad (even though it uses cream cheese, it’s surprisingly fresh and light), but with all the holiday parties happening right now, this will make for a lovely bright spot on the potluck table.
A “Figgy” Fall Salad
Fresh figs are flooding the local markets and I love combining them in an autumnal salad with almonds, apple, and a drizzle of honey-infused vinaigrette.
Three Tips to Teach Food Literacy to Kids, and Carrot & Raisin Citrus Salad
Parents often ask me for tips to get their own kids to eat healthier. This is the approach we use in our classes, and if you can make the time to do this at home, you’re likely to find success, too.
Italian Farro Salad with Fava Beans
This recipe for an Italian Farro Salad with Favas or Soybeans is the perfect combination of an authentic Italian dish with lots of flavor that is both fresh and healthy.
Black Bean Quinoa Avocado Salad
This Black Bean Quinoa Avocado Salad is one of my favorites, and it’s easy to do with just a few ingredients.