Sunday, 19 February 2012

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.

  • 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.

No comments: