Grains, Greens & Beans Salad
There’s no true recipe for this salad but make this robust healthful meal with a few rules in mind. Skip the soft lettuces, which tend to get squashed in a loaded salad. Instead, use sturdier greens of mixed textures, like romaine or escarole. Add your favorite grains, blanched vegetables, and a protein, like a hard-boiled egg or legumes, then throw in a starch or two. Add about of six to eight ingredients, before dressing and toppings. Too few, you end up with a boring salad; too many, and the bowl gets crowded and confusing. Finish off with an avocado, yogurt or tahini dressing, and garnish with a couple of toppings, like chives, dried fruit, or chopped nuts. Serve with a side of whole-grain bread for a filling and healthy meal.
- Serves
- 2
Directions
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In a large bowl, whisk together all the yogurt dressing ingredients. To the bowl, add the greens and raw vegetables. Use tongs to toss the greens and vegetables through the dressing until coated.
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Tanini Dressing: In a small bowl, whisk together the tahini, olive oil, lemon juice, olive oil, honey, sesame oil, garlic, and salt until smooth. If the dressing is too thick, add more water, ½ tablespoon at a time, until it’s a thin, drizzling consistency.
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NOTE: For the best results, use the really smooth, runny part of the tahini, and not the stiff stuff at the bottom of a jar.
From Shawnie's class “Hearty Salad Entrées” (also taught in Salad As a Meal)
