Whole Grain and Cranberry Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
0.25 cup Cranberries, dried, sweetened (craisins)0.3 cup, chopped Walnuts0.5 cup Rice- Royal Blend Texmati White, Brown, Wild & Red Rice Rice Select (dry)0.25 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry0.25 cup Wheat Berries, Nature's Earthly Choice Red Winter Wheat WG 1/4 C dry3.0 tbsp Extra Virgin Olive Oil1.0 tbsp Bragg Apple Cider Vinegar0.5 oz Asiago Cheese1.0 serving honey (raw, trader joes, organic) (1 tbs)2.0 tbsp Parsley
Cook the rice according to the package, adding the cracked wheat and water as needed. When it's 5 minutes from done, stir in quinoa and water. While grains cook, mince parsley, chop walnuts, and mix both with berries. Make up vinaigrette by whisking oil, vinegar, and honey in a small bowl. When grains are done, toss with dressing, adding half, tasting, then adding the rest if needed. Let grains cool, stirring sometimes, for 5 or 10 minutes, then mix in the fruit mixture and parsley. Can serve lukewarm or cold. Top with cheese. Can make ahead, just leave off cheese till serving. Keeps beautifully though will absorb dressing and so may need a bit more vinegar. Also makes a gorgeous vegetarian stuffing for winter squash, just stuff, brush with honey, and bake!
I don't use a lot of added salt, but obviously salt and pepper to taste whatever you do.
This one converted a guy who said he didn't care for grain salads!
Serving Size: Makes 3-4 substantial servings.
Number of Servings: 4.0
Recipe submitted by SparkPeople user AWHOLENEWROSE.
Serving Size: Makes 3-4 substantial servings.
Number of Servings: 4.0
Recipe submitted by SparkPeople user AWHOLENEWROSE.
Nutritional Info Amount Per Serving
- Calories: 335.4
- Total Fat: 18.8 g
- Cholesterol: 2.5 mg
- Sodium: 42.4 mg
- Total Carbs: 39.0 g
- Dietary Fiber: 3.7 g
- Protein: 6.6 g
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