Best Multi Grain Salad Recipes

CALDWELL'S MULTI-GRAIN SALAD image

Yield 4 servings @ 317 cal

Number Of Ingredients 15

Steps:

Prepare Kashi as label directs. Just before cooking time is up, add chopped carrots to blanch until just tender (2 min) Drain mixture, then rinse with cold water. Add rest of ingreds and toss to combine.

MULTI-GRAIN SALAD image

Yield 6

Number Of Ingredients 14

2 heads garlic
1/2 cup plus 1 Tbsp EVOO, divided
1/3 cup finely chopped carrot
2 Tbsp Sherry vinegar
6 cups assorted cooked grains such as wheat berries, barley, kamut, wild rice, and/or basmati rice
(If you are using wheat berries in this colorful salad, allow for an additional 30 minutes cooking time.
3/4 cup finely chopped red bell pepper
3/4 cup finely chopped yellow bell pepper
1/3 cup finely chopped zucchini
1/3 cup finely chopped celery
2 Tbsp minced scallion
2 Tbsp chopped flat leaf parsley
1 Tbsp chopped tarragon
1 tsp chopped dill

Steps:

Preheat oven to 450 degree with rack in middle. Cut off and discard top 1/2 inch of garlic heads, exposing cloves. Drizzle with 1 Tbsp oil (total), then wrap in foil, Roast garlic until centers of cloves are tender when pierced with a knife, about 40 minutes. Cool and squeeze roasted garlic out of its skin, then mash with a fork. While garlic roasts, blanch carrot in boiling water until just tender, about 2 minutes. Drain in a sieve, then rinse under cold water to stop cooking.\ Whisk together garlic, vinegar, remaining 1/2 cup oil, 1/4 tsp salt and 1/4 tsp black pepper in a large bowl. Add grains and remaining ingredients then toss.