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.
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
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.