GOLDEN VALLEY, Minn. — Spring sings with light, bright salads.
Susan Moores, Kowalski’s Markets nutritionist, offers up a vibrant, delicious salad for the start of spring that you can enjoy as a side dish or, with a minor adjustment, as a vegetarian entrée.
It’s an easy, make-ahead dish for an Easter gathering.
RECIPE: Orange and Strawberry Grains Salad
INGREDIENTS
Serves 6
1 cup wheat berries
½ cup red quinoa
2 tbsp. freshly squeezed orange juice
2 tbsp. freshly grated orange zest
1 tbsp. freshly squeezed lemon juice
2 tsp. honey
½ tsp. (approx.) kosher salt, to taste
¼ tsp. freshly ground black peppercorns
2 tbsp. extra virgin olive oil
¼ cup chopped walnuts, toasted
3 tbsp. finely chopped fresh mint, plus some sprigs for garnish
3 oz. crumbled fresh goat cheese
4 oz. fresh strawberries, quartered
12 oz. mandarin oranges in 100% juice, drained
DIRECTIONS
Prepare wheat berries and quinoa separately in unsalted water according to pkg. directions just until tender. Drain; chill completely in the refrigerator for 1-24 hrs. In a large salad or mixing bowl, combine orange juice, zest, lemon juice, honey, salt and pepper; whisk to combine. Slowly stream in olive oil, whisking to form an emulsion. Add chilled wheat berries, quinoa, nuts and mint to the bowl; stir to coat. Gently fold in cheese and strawberries. Gently fold in oranges. Serve immediately or cover with plastic wrap and chill up to 12 hrs. Serve garnished with mint sprigs.