Grains and Greens Bowl Template
This is a very flexible "recipe". Adjust the quantity/ratio of grains and greens to your liking. Sometimes, I'm in the mood for a tossed greens salad, with a scattering of grains throughout it. Other times, I want a hearty grains salad with some shredded greens gently stirred in. Very easy to change up.
Readily adapts to any season- peas, radishes, mint, goat cheese in spring; bell pepper, cucumber, tomato, olives, basil, feta in summer; cauliflower, beets, apple, walnuts in fall. Experiment by spicing up your vinaigrette- for instance, add a pinch of curry or apple pie spice in fall.
Remember that unlike baking a cake, making this type of salad is not serious science! When deciding how much to toss in, don't over worry; start with a little, you can always add more. Bottom line- if you like the ingredients, you'll like the salad! One tip: write down what you do; you may discover favorite combinations that you want to replicate!
2 c. (+/-) cooked grains or legumes- cold, warm, or room temp (lentils, brown rice, quinoa, etc.)
2 c. (+/-) torn or shredded leafy greens (spinach, kale, beet greens, chard, soft leaf lettuce, etc.)
Additions of your choice such as:
Thinly sliced or small-chopped carrots, radishes, green or red onion, bell peppers, beets, halved snap peas or cherry tomatoes, very small broccoli or cauliflower florets, snipped fresh herbs
Shredded, shaved, or small-cubed cheese
Chopped/sliced fresh or dried fruit
Toss with the simple vinaigrette below, or dressing of your choice
2 Tbsp. olive oil
1 Tbsp. apple cider vinegar
1/2 tsp. Dijon mustard, optional
1 tsp. honey or maple syrup, optional
Salt and pepper to taste
Recipe created or adapted by Liz Talley, Urban Graze
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