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Crisp Greens and Grain Salad


Sometimes, when your week has not been a super food week, all you need is a giant salad to get you back on track, one that is filled with the greens and whole grains you have been missing, one that you can have for dinner tonight, maybe topped with a poached egg or two, and look forward to having tomorrow for lunch.

Here is the recipe for such a salad, let it be your guide, or just an inspiration… add a few ingredients, subtract a few. Run with it, the recipe is all yours now.

Crisp Greens and Grain Salad

You need:

For the salad:

2 cups cooked grain, like quinoa, brown rice or wheatberries
1 medium sized bunch of vigorous kale cut into strips
The stems of one bunch rainbow chard sliced (save the leaves for tomorrow’s dinner; you can also substitute with 2 cups chopped celery)
3 cups spinach, arugula or watercress
4-5 sliced radishes
1 cucumber, deseeded and cubed
1 apple, cubed for a sweet crunch
1 avocado, cubed
½ cup chopped mint
¼ cup chopped dill
A handful of wholewheat croutons
Some shaved Parmesan (optional)

For the Lemony dressing (makes 1 ¼ cup):

1 tablespoon low-fat mayo (optional)
⅓ cup fresh lemon juice
1 garlic clove minced
⅔ cup olive oil
¼ cup grated Parmesan cheese (optional)
Salt to taste (about ¼ teaspoon)

To make 8 servings:

Make the dressing first, just put all the ingredients in a jar and shake shake shake, taste it on a lettuce leaf, it should be tangy and bold with enough salt to balance the tartness.

Combine all the salad ingredients in a big beautiful bowl and toss with enough dressing to make you happy. Start feeling healthy again.

Cook’s tip: If you plan on saving some salad for tomorrow, only dress enough for today, put the rest aside and keep the avocado green with this trick.


Join the Discussion

2 Responses

  1. Love it!  This is exactly what we need after days of Easter treats.  Can’t wait to make tomorrow…thanks!

  2. "A Good Sort" says:

    Looks divine! Can’t wait to make it …..super fresh and healthy here we come! Thank you!

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