Layered Salad with Orange Ginger Dressing

This is another recipe from Angela Liddon's blog. I made it first for a potluck lunch and then again the next day with a few changes. The orange-ginger dressing is what makes the finished product so tasty. The salad can be layered in 500 ml mason jars (instant lunches!) which will keep in the fridge for a few days. You can also layer or mix the ingredients in a bowl.

Measure

• One cup each, dry of two grains such as wheat berries, kamut, barley, quinoa, brown rice ( I used barley and farro, then barley and kamut). Cook them separately in salted water until tender.  Drain in sieve.
• Boil 1 cup of frozen edamame in water for a couple of minutes and drain.
• Measure 1/2 cup dried fruit like raisins or dried cherries

Chop or grate the following vegetables: ( I used a food processor)

• 1 cup carrots
• 1 cup green pepper
• 1 cup red pepper or tomato
•  1/2 cup cilantro

Dressing;- Mix together

• 1 cup orange juice
• 1 tbsp fresh lime juice
• 1 tbsp apple cider vinegar
• 1 tbsp fresh ginger, grated or pressed (I used a garlic press)

Assemble salad
For the 500 ml jars layer

• 1/2 cup one grain
• 1/4 cup green pepper
• 1/4 cup red pepper or tomatoes
• 1/2 cup second grain
• 1/2 cup carrot
• 2 tbsp dried fruit
• 1/4 cup edamame (or other legume)
• cilantro (or parsley)
• 1/4 cup dressing 

(I had some cooked grains left over)
Alternately, layer/mix all ingredients in a bowl. You can serve it immediately or store in fridge for up to four days.