Best Mixed Grain And Herb Salad Recipes
EASY MEDITERRANEAN BEAN SALAD
Easy three bean salad recipe packed with Mediterranean flavors from fresh herbs, capers, and a zesty Dijon garlic vinaigrette. Instead of mushy canned green beans, use fresh steamed ones, or swap them out for another type of bean. I chose to use cannellini beans! After dressing the bean salad, allow it to chill in the refrigerator for at least 30 minutes before serving, so that the beans can absorb the zippy dressing.
Provided by Suzy Karadsheh
Categories Salad
Time 15m
Number Of Ingredients 17
Steps:
- In a large mixing bowl, combine the beans, chopped peppers, onions, capers and fresh herbs. Mix using a wooden spoon.
- In a small bowl, add the vinaigrette ingredients. Whisk vigorously to combine.
- Add the vinaigrette to the salad bowl. Toss to coat.
- For best results, cover and refrigerate for a bit before serving so that beans soak up the vinaigrette flavors. Give the salad another quick toss before serving.
Nutrition Facts : Calories 211.1 kcal, Sodium 482 mg, Fat 8.2 g, SaturatedFat 1.1 g, Carbohydrate 27.9 g, Fiber 9 g, Protein 9.5 g, ServingSize 1 serving
HERBED GRAIN SALAD WITH MUSHROOMS, HAZELNUTS AND PEARS
Instead of the usual Mediterranean flavors, this grain salad has a whiff of Eastern Europe, with dill, hazelnuts and mushrooms. Ripe pear adds juicy and sweet notes. It's great for fall and winter parties, and can be prepared well ahead of time, but wait till the last minute to stir everything together.
Provided by Julia Moskin
Categories grains and rice, salads and dressings, main course, side dish
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Stir in barley and return to a boil. Reduce the heat and cook at a gentle boil until tender but not mushy, 30 to 40 minutes. (Different grains will cook at different rates.)
- Make the dressing: In a food processor, combine the greens, dill and garlic and process until finely chopped, scraping down the bowl as needed. Add the whole nuts and pulse a few times to coarsely chop. While the motor is running, add the 3/4 cup oil gradually in a slow stream and process until smooth. Add the vinegar, 2 teaspoons salt, 1/2 teaspoon pepper (12 to 16 grinds), and mix. Taste and adjust the seasonings with vinegar, oil, salt and pepper. It should taste bright and rich.
- Cook the mushrooms: In a wide, medium-size pot, combine the mushrooms and 1/2 cup water. Bring to a boil and cook until the liquid evaporates, about 10 minutes. Stir in the 2 tablespoons oil and cook, stirring occasionally, until mushrooms are completely cooked through and well browned, 5 to 10 minutes more. (The mushrooms will shrink quite a bit.) Remove from the heat and sprinkle with salt.
- When the barley is cooked, drain it well and return to the pot. Let cool until warm, stirring occasionally. (If the dressing is added when the grains are too hot, it will turn brown and taste "cooked.") Stir in a little oil if needed to prevent sticking. Stir in dressing and set aside, stirring occasionally, to let the grains absorb the dressing, at least 10 minutes.
- When ready to serve, taste the barley and season again. Gently mix in mushrooms, pear and chopped nuts. Transfer to a serving bowl, garnish with lots of dill, and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 20 grams, Carbohydrate 24 grams, Fat 24 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 224 milligrams, Sugar 4 grams
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