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Rainbow Veggie Grain Salad

Rainbow Veggie Grain Salad | BourbonAndHoney.com
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This grain salad recipe is packed with lots of yummy and colorful veggies, perfect for lunch or a light dinner.

Ingredients

Scale
  • Grain Salad
  • 1 cup uncooked faro or wheat berries
  • 1 cup uncooked barley or brown rice
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 /2 cup diced carrot
  • 1 cup shredded red cabbage
  • 1 medium unpeeled eating apple, chopped (1 cup)
  • 1 red bell pepper, seeded, stemmed and chopped
  • 1 bunch kale (about 3–4 cups), stems removed and chopped
  • 4 medium green onions, chopped (1/4 cup)
  • 1/4 cup chopped fresh parsley
  • Lemon Vinaigrette
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon white balsamic vinegar
  • 2 cloves garlic, finely chopped
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon fine sea salt
  • Pinch of pepper

Instructions

  1. Cook faro and barley as directed on the packages until grains are tender. Drain if necessary.
  2. In small bowl, mix dressing ingredients. Add the kale and massage kale with dressing to soften the kale and let it absorb the dressing.
  3. In large bowl, mix cooked grains and remaining salad ingredients. Pour dressing over salad; toss. Cover; refrigerate 1 to 2 hours or until chilled.

Nutrition

Find it online: https://www.bourbonandhoney.com/rainbow-veggie-grain-salad/