by Sagegreen
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Sagegreen's Notes:
Expand2 handfuls of baby mixed greens, black cress included Ask a question about this ingredient
1 1/2 cup cooked brown rice with teff Ask a question about this ingredient
1 cup peeled grated organic carrots Ask a question about this ingredient
2 ounces Bulgerian sheep's feta or goat cheese, crumpled Ask a question about this ingredient
1 sliced thin ring of red onion Ask a question about this ingredient
1 tablespoon fresh grated ginger Ask a question about this ingredient
2 ounces pepitas Ask a question about this ingredient
2 ounces premium dried cranberries Ask a question about this ingredient
1/4 cup chopped fresh mint leaves Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1/2 teaspoon Dijon mustard Ask a question about this ingredient
1 tablespoon Meyer lemon juice Ask a question about this ingredient
2 teaspoons fish sauce Ask a question about this ingredient
2 teaspoons fresh lime juice Ask a question about this ingredient
sprinkle of sea salt Ask a question about this ingredient
Arrange the greens on two plates. Divide the cooked grain and add that next. Create a ring of grated carrots on each plate next. Layer the onion, pepitas, cranberries and cheese on top. Float the mint leaves next.
Ask a question about this stepMix the olive oil together with the remaining ingredients to make a dressing. Pour over the salads just before eating and toss. Sprinkle with salt lightly.
Ask a question about this stepThanks, Fairmount_market. Yes, you are right; this would work well with other grains, too.
Selmelier works at Meadow, a shop that specializes in salt.
This looks yummy. I could imagine it working well with other grains too, like quinoa. In our house we make "confetti quinoa": a mixture or red and white, that would look pretty in such a colorful salad.