Lentil and Barley Salad

Red Cabbage and Apple Salad with Pecans

Ingredients (original ingredients in parenthesis): 

• 2 Tbsp rice vinegar
• 1 Tbsp apple cider vinegar
• 2 tsp dijon mustard
• ¼ cup olive oil
• 2 apples
• 1 lemon
• 1 red cabbage
• ½ cup pecans
• ½ cup vegan blue cheese, vegan feta, vegan tofu feta (blue cheese)

Directions:

• In a small bowl, whisk together rice vinegar, apple cider vinegar, and mustard. Gradually whisk in olive oil. Season with salt and pepper to taste.
• Thinly slice apples; in a medium bowl, toss apple with 4 tsp juice from lemon. Thinly slice red cabbage.
• In a large bowl, combine apple, red cabbage, pecans and vegan blue cheese. Toss with dressing to taste.

Recipe adapted from PlateJoy

“Grains & Greens” Salad

Ingredients: 

• 1 cup uncooked grains* (Karen’s favorite combination: 1/3 cup rinsed quinoa, 1/3 cup millet, 1/3 cup raw buckwheat grouts)
• 2 cups water
• 1 ½ cups cooked chickpeas/navy/cannellini beans or 1 (15-oz) can of beans (rinsed and drained) or frozen peas/edamame (thawed)
• 1 ½ cups chopped seasonal vegetables (peppers, tomatoes, carrots, cucumbers, radishes, snap peas, whatever you have on hand!)
• 1 ½ cups lightly cooked/blanched greens (collards/kale/spinach/etc.) 
• ½ – ¾ cup chopped green onions
• 1 cup finely chopped fresh herbs (parsley, basil, and/or cilantro) or 1-2 TBSP dried herbs  
• ¼ cup lemon juice (approximately 2 to 3 lemons)
• 2-3 TBSP apple cider vinegar (or rice wine vinegar)
• Splash of olive oil
• 2-3 cloves garlic (pressed or minced)
• ½ tsp salt
• Black pepper (to taste)

Directions:

• Cook grains: put the grains and the water in a medium saucepan.  Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer.  Cook until the grains have absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer.  Remove from heat, cover, and let the grains rest for 5 minutes.
• In a large serving bowl, add the beans, chopped vegetables, greens, green onion, and herbs.  Set aside.
• In a small bowl, combine the vinegar, lemon juice, olive oil, garlic, and salt. Whisk until blended, then set aside.
• Once the grains are mostly cool, add them to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and adjust the other seasonings as needed. For best flavor, let the salad rest for 5 to 10 minutes before serving.
• This salad keeps well in the refrigerator, covered, for about 4-5 days. Serve chilled or at room temperature.

Note: I enjoy using millet and buckwheat because they are both nutrient rich, tasty, and generally speaking are more sustainable (socially and environmentally) than quinoa.  

Recipe adapted from Cookie and Kate

Herbs/Greens-On-Hand Salad Dressing

Ingredients

• Large handful of fresh herbs (parsley, basil, cilantro) or any kind of greens (spinach, kale, collards, mixed lettuce greens)
• ¼ cup rice wine vinegar or apple cider vinegar
• 2-3 TBSP lemon/lime juice and/or orange juice
• 1/4 yellow onion (or several green onions or 1 tsp onion powder)
• 1-2 garlic clove (or 1/2 tsp to 1 tsp garlic powder)
• ½ tsp salt 
• 1/4 tsp pepper

Optional:

• 2-4 tbsp olive oil or 1 small avocado pitted
• To add a touch of sweetness try: a bit of maple syrup, agave, more orange juice, and/or several TBSPs chopped dates

Directions:

Using an immersion blender/blender/mini food processor – add all of the ingredients and blend until smooth. Store in the fridge until ready to use.

Adapted from: Life Is But a Dish

Photo by Char Beck on Unsplash