Layered Winter Salad Recipe | THE NIBBLE Blog - Adventures In The World Of Fine Food TIP OF THE DAY: Add Grains Or Beans To A Layered Winter Salad – THE NIBBLE Blog – Adventures In The World Of Fine Food
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TIP OF THE DAY: Add Grains Or Beans To A Layered Winter Salad

Layered Salad in Mason Jar
[1] For single portions or a fun family approach, pack salads into mason jars—not big ones, since the fork has to reach the bottom! (photo California Avocados).

Spinach & Bacon Layered Salad
[3] Spinach and bacon layered salad layered with peas, red bell pepper and cheddar, with ranch dressing (photo courtesy Kraft).

Layered Salad With Blue Cheese Dressing
[3] Classic layered salad with blue cheese dressing. A year-round favorite, in the winter, exchange the chopped tomatoes for pimento or red bell pepper.

Ham & Egg Layered Salad
[4] Add protein for a luncheon salad; here, ham and hard-boiled eggs (photo courtesy McCormick).

Cruciferous Layered Salad
[5] Cruciferous layered salad: broccoli and cauliflower florets with leafy crucifers—arugula, kale, mustard greens, etc.—and ranch dressing (photo courtesy Hidden Valley).

Barley Bean Layered Salad Recipe

[6] Beans and grains combine in this tasty salad. The recipe is below (photo courtesy Whole Foods Market).

 

We’re two days into winter, it’s gray outside and the produce department of our supermarket isn’t providing much inspiration.

A solution: layered salad. Layering the ingredients in a glass bowl provides an more eye-appealing presentation for crunchy, good-for-you ingredients.

For red color, skip the out-of-season tomatoes and choose from beets, mild red peppers (Anaheim, Italian sweet chili peppers), peppadews, pimento, radishes, radicchio, red bell pepper, red cabbage, red grapefruit, red onions, red potatoes or sundried tomatoes…and perhaps a garnish of pomegranate arils.

A yellow or orange layer is also welcome: canned corn, carrots, orange or yellow bell peppers, sweet potatoes, winter squash, yellow beets…and cheddar cheese.

And toss in the other ingredients groups below. You’ll have an eye-appealing, nutritious treat instead of the same old salad.
 
 
1. PICK YOUR BASE

  • Arugula or watercress
  • Romaine or other lettuce
  • Shredded broccoli
  • Shredded cabbage mix
  • Spinach
  • Salad mix of choice
  •  
    2. ADD A CHEESE

  • Burrata
  • Blue cheese
  • Feta
  • Goat cheese
  • Shaved parmesan
  • Shredded cheddar, jack or mix
  •  
    3. ADD A GRAIN OR LEGUME

  • Grains: barley, farro, quinoa
  • Beans: black beans, black-eyed peas, kidney beans or other favorite
  • Other legumes: chickpeas, edamame, lentils, peas
  •  
    4. ADD A FRUIT

  • Apples, pears
  • Grapes (ideally red or purple seedless)
  • Figs
  • Mandarin or orange segments, grapefruit segments
  • Pomegranate arils
  •  
    5. SALAD IDEAS

    Think beyond your regular salad ingredient combinations. Add to your base greens of choice (or eliminate the base greens as desired):

  • Apple, sliced/shaved brussels sprouts, walnuts
  • Butternut squash cubes, red quinoa, collard greens, parsley, peppadews, goat cheese
  • Cruciferous salad: arugula or watercress, broccoli and cauliflower florets, radishes, shredded red cabbage, and ranch dressing (photo #5)
  • Mesclun mix, grape or sundried tomatoes, burrata, crumbled sausage, black beans
  • Mesclun mix, barley, pink grapefruit, brussels sprouts, beets, walnuts
  • Pear, gorgonzola, dried cranberries, pecans
  • Roasted squash, kale, farro, dried cranberries
  • Romaine, kidney beans, taco chips, scallions, shredded cheddar or jack
  • Spinach, beets, black-eyed peas, goat cheese, walnuts
  • Spinach, red grapefruit, beets, barley, arugula
  • Steak salad with spinach, roasted squash, dried cranberries and burrata
  •  
    6. FOR A MAIN COURSE SALAD, ADD:

  • Bacon or sausage
  • Canned tuna or sardines
  • Cubed chicken, ham, turkey
  • Grilled fish or seafood
  • Grilled lamb, pork, steak
  • Hard-boiled eggs
  •  
    7. PICK A DRESSING

    Your favorite dressing is the right dressing. Our favorites include:

  • Blue cheese or ranch dressing
  • Dijon vinaigrette
  • Honey mustard vinaigrette
  • Warm bacon vinaigrette (or warm your regular vinaigrette)
  •  
     
    RECIPE: BARLEY & BEAN SALAD WITH HERB PESTO

    You can skip the salad greens and serve a grain and bean salad, with a pesto dressing to stand in for the greens (photo #6).

    We adapted this recipe from Whole Foods Market.

    Ingredients

    For the Salad

  • 3/4 cup pearl barley or other grain of choice
  • 1 (15-ounce) can no-salt added pinto beans, drained
  • 2 heirloom tomatoes, diced
  • 1 avocado, peeled and diced
  • 2/3 cup canned corn
  •  
    For The Herb Pesto Dressing

  • 1/2 cup lightly packed basil leaves
  • 1/2 cup lightly packed parsley leaves
  • 1/2 cup finely chopped kale (about 1 large leaf)
  • 3 cloves roasted garlic (about 2 teaspoons)
  • 1/2 cup walnut halves
  • 3 tablespoons white wine vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  •  
    Preparation

    1. MAKE the herb pesto: Blend all of the pesto ingredients in a food processor with 1 tablespoon water. Cover and refrigerate.

    2. MAKE the salad: Bring 2 cups water to boil in a medium saucepan. Stir in the barley, lower the heat and simmer, covered, until barley is tender and most of the water has evaporated, about 35 minutes. Remove from heat and let sit, covered, for 5 minutes. Transfer to a medium bowl and let cool.

    3. LAYER the barley, beans, tomatoes, avocado and corn in a large (2-quart) bowl, preferably glass. Top with the pesto. Toss at the table and serve.
      




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