I decided to switch salad week up a little and introduce you to a healthy multigrain salad. No green leaves but tons of flavor from a healthy wild rice, black barley and daikon radish seed blend.
This salad could be a meal just by itself. It’s chock-full of nutty tasting grains, peppers, red onion, carrots and topped with crumbled raw milk goat feta from Redwood Hill Farm. I love green leafy salads but there’s something really satisfying about eating a heavier salad like this. The dressing is totally optional but I wouldn’t skip it. Roasted tomatoes and garlic are blended to a puree, mixed with olive oil, honey, salt and pepper. Drop a few tablespoons into the rice mix and boom! You have a perfect healthy lunch or dinner. Take it a step further and add sliced grilled chicken or roasted salmon.
I hope you’re loving this week of salads! Don’t forget to click on my photographs and they’ll open up for you in a separate frame!
Healthy Multigrain Salad with Feta
- For The Dressing:
- 3 ripe roma tomatoes
- 1 clove large garlic
- 3 Tbsp fresh lime juice
- 1 ounce honey
- 3/4 cup extra virgin olive oil
- For The Salad:
- 4 cups of cooked rice/grain mixture
- 1/4 cup red onion sliced thinly
- 1/4 cup green pepper diced
- 1/4 cup yellow pepper diced
- 1 large carrot cut into matchsticks
- 1/2 cup crumbled feta cheese
- Salt and pepper
- 3/4 cup fresh cilantro roughly chopped
- Preheat the oven to 350 degrees F.
- Slice the tomatoes in half and place on a baking tray. Bake in the oven for 10 mins until soft.
- Place the tomatoes in a blender along with the garlic, lime juice and honey. Blend on low speed while slowly adding the olive oil.
- Pour the dressing into a container and set aside in the refrigerator until ready to use.
- In a large bowl combine the cooked rice, onion, peppers and carrot. Add about 1/2 cup of the dressing and mix through the rice. Add more dressing if desired.
- Season with salt and pepper to taste.
- Finally add the crumbled cheese and cilantro. Gently mix together and serve.
- Garnish with extra cheese and cilantro on top.