Lemon grain salad w/ asparagus, kale, tomatoes, and goat cheese
- Number of Servings: 8
Ingredients
* *Emmer Farro Wheat, Whole Grain, 1 cup (remove) * *Couscous- Israeli (1/3 c dry), 3 serving (remove) * Asparagus, fresh, 385 grams (remove) * Kale, 6 cup, chopped (remove) * Olive Oil, 1 tbsp (remove) * Almonds, .75 cup, slivered (remove) * Red Ripe Tomatoes, 1.5 cup cherry tomatoes (remove) * Goat Cheese, Soft, 4 oz (remove) * *Lemon Juice, 2 lemon yields (remove) * Olive Oil, .3 cup (remove) * *Walnut Oil, 1 tbsp (remove) * Scallions, raw, 3 medium (4-1/8" long) (remove)
Cook the spelt or farro in a large saucepan or sauté pan over medium heat, adding one cup of water at a time and stirring until absorbed before adding more. Keep cooking and stirring until the grain is al dente and dry with no water remaining to be absorbed.
Meanwhile, simmer 1 3/4 cups water in a small saucepan. Add the Harvest Grains blend, stir, cover and turn to low. Simmer for about 15 minutes, then remove the lid and cook, stirring, until any remaining moistness evaporates. Mix the two cooked grains in a large bowl and set aside.
Snap off the woody ends of the asparagus and cut each spear into a 2-inch piece. Rinse out the large sauté pan and dry. Heat a little olive oil over medium heat, and cook the asparagus until just barely crisp-tender - about 1-2 minutes. Add to the grains and toss.
Also toss in the sliced toasted almonds, goat cheese and lemon zest.
Mix the Meyer lemon juice with the oils, taste, and adjust. Pour over grain salad and toss, along with salt and pepper to taste.
This salad lasts very well in the fridge; the herbal flavors of the Meyer lemons bloom nicely when it sits.
Serving Size: Makes 8 main-dish servings (more as a side)
Number of Servings: 8
Recipe submitted by SparkPeople user FITINEASTBAY.
Meanwhile, simmer 1 3/4 cups water in a small saucepan. Add the Harvest Grains blend, stir, cover and turn to low. Simmer for about 15 minutes, then remove the lid and cook, stirring, until any remaining moistness evaporates. Mix the two cooked grains in a large bowl and set aside.
Snap off the woody ends of the asparagus and cut each spear into a 2-inch piece. Rinse out the large sauté pan and dry. Heat a little olive oil over medium heat, and cook the asparagus until just barely crisp-tender - about 1-2 minutes. Add to the grains and toss.
Also toss in the sliced toasted almonds, goat cheese and lemon zest.
Mix the Meyer lemon juice with the oils, taste, and adjust. Pour over grain salad and toss, along with salt and pepper to taste.
This salad lasts very well in the fridge; the herbal flavors of the Meyer lemons bloom nicely when it sits.
Serving Size: Makes 8 main-dish servings (more as a side)
Number of Servings: 8
Recipe submitted by SparkPeople user FITINEASTBAY.
Nutritional Info Amount Per Serving
- Calories: 403.6
- Total Fat: 20.7 g
- Cholesterol: 6.5 mg
- Sodium: 79.3 mg
- Total Carbs: 44.2 g
- Dietary Fiber: 4.7 g
- Protein: 13.4 g
Member Reviews