White Bean and Farro Salad

• 1½ cup farro
• 1 15-ounce can cannellini beans, drained and rinsed
• 1 small shallot, thinly sliced
• ¼ cup olive oil
• ¼ cup sherry vinegar
• 1 teaspoon kosher salt
• ¾ teaspoon black pepper
• 5 ounces baby arugula
• 4 ounces feta cheese, crumbled (about 1 cup)
• 3 tablespoons chopped fresh dill

Cook farro according to package directions. Drain and rinse under cool running water.

Toss together farro, beans, shallot, oil, vinegar, salt, and pepper in a large bowl. Let stand 15 minutes.

Add arugula and feta and toss to combine. Garnish with dill.

Serves 4; 510 calories.  (As with most Real Simple recipes, the portions are wildly generous--we fed four people with it originally, and it looks like I'll end up with three servings leftover. )

VERDICT:  I added a whole 8oz box of feta, cubed, and also threw in the entire little package of dill, chopped, without measuring.   Turned out deliciously with very little fuss.  Keep!  

Farro, Green Bean and Kale Salad

• 4 cups water
• 1 cup halved haricots verts or green beans
• 2 tablespoons red wine vinegar
• 1 1/2 tablespoons extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 (8.5-oz.) pkg. precooked farro (2 cups)
• 2 cups thinly sliced lacinato kale
• 1 cup halved cherry or grape tomatoes
• 1 ounce feta cheese, crumbled (about 1/4 cup)

Bring 4 cups water to a boil in a small saucepan. Add green beans; cook 3 to 5 minutes or until crisp-tender. Drain, and rinse well with cold water; drain.
Step 2

Combine vinegar, oil, mustard, salt, and pepper in a medium bowl, stirring with a whisk. Heat farro according to package directions. Add farro, kale, tomatoes, and green beans to dressing; toss well. Sprinkle with cheese.

Serves 2 (2 c.); 321 calories.

VERDICT: With pre-washed kale and green beans, easy, and nicely used one basket of cherry tomatoes from the farmer's market.  Since I was already meant to be cooking the beans, I just made farro and threw the green beans in for the last few minutes of cooking.  Could do with lots more feta.  Keep!

Farro, Kale & Squash Salad

Farro

• ¾ cup farro
• 1½ cups water
• Pinch of salt

Squash

• 4 cups cubed butternut squash (½-inch)
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon salt
• ¼ teaspoon ground pepper

Kale

• 7 tablespoons extra-virgin olive oil, divided
• 5 tablespoons red-wine vinegar
• 3 large cloves garlic, minced
• 2 tablespoons minced shallot
• 1 tablespoon Dijon mustard
• ¼ teaspoon salt plus ⅛ teaspoon, divided
• ¼ teaspoon ground pepper plus ⅛ teaspoon, divided
• 1 bunch kale (about 8 ounces)
• 1¼ cups water, plus more as needed
• ½ cup crumbled feta cheese
• ¼ cup toasted pepitas

Preheat oven to 425°F. Coat a large rimmed baking sheet with cooking spray.

To prepare farro: Toast farro in a medium saucepan over medium heat until lightly fragrant, about 2 minutes. Add 1½ cups water and a pinch of salt. Bring to a boil. Reduce heat to a gentle simmer, cover and cook until the farro is tender, 25 to 35 minutes. Drain, if necessary; fluff with a fork.

To prepare squash: Meanwhile, toss squash with 1 tablespoon oil and ¼ teaspoon each salt and pepper. Spread on the prepared baking sheet and roast, stirring once or twice, until tender, 20 to 25 minutes.

To prepare kale: Combine 6 tablespoons oil, vinegar, garlic, shallot, mustard and ¼ teaspoon each salt and pepper in a large bowl. Separate kale leaves from stems. Slice the leaves crosswise into strips and add to the bowl. Massage the dressing into the leaves until the volume is reduced by half.
5Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the kale stems and the remaining ⅛ teaspoon each salt and pepper. Cook, stirring occasionally, until lightly charred, 1 to 2 minutes.

Add ¼ cup water, cover and cook for 2 minutes. Repeat four or five more times, each time adding ¼ cup water and steaming for 2 minutes, until the kale stems are tender. Transfer to a cutting board and slice on the diagonal into 2-inch pieces.

To assemble: Stir the farro and squash into the kale salad; arrange on a platter. Serve topped with the kale stems, feta and pepitas.

Serves 6; 372 calories.

VERDICT: I should have made this in January/February, when the magazine came out--in May, it was a bit hot to have the oven on and farro and kale steaming away.  It turned out well enough, but was a fair amount of chopping and roasting for a Thursday night.  Keep for winter weekends?

Orange Orzo Salad with Almonds, Feta and Olives

• 8 ounces whole wheat orzo pasta (I used DeLallo brand)
• ½ cup raw almonds
• 1 cup chopped flat-leaf parsley
• ½ cup pitted Kalamata olives, halved
• ½ cup chopped green onion
• ½ cup raisins, preferably golden
• ½ cup crumbled feta cheese (optional)
• 1 teaspoon orange zest
• ¼ cup fresh-squeezed orange juice (from 1 to 2 oranges, preferably organic)
• ¼ cup extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 1 medium clove garlic, pressed or minced
• ¼ teaspoon salt
• Freshly ground black pepper, to taste

Bring a large pot of salted water to boil. Add the orzo and cook until al dente, according to package directions. Before draining, reserve roughly ½ cup pasta cooking water. Drain, and immediately rinse the orzo under cold running water until the orzo is no longer warm. Drain well.

Toast the almonds in a medium skillet over medium heat, stirring frequently, until fragrant and turning golden on the edges, about 5 minutes. Transfer the almonds to a cutting board and chop them.
In a large serving bowl, combine the cooked orzo, chopped almonds, parsley, olives, green onion, raisins, and feta (if using).

In a liquid measuring cup or small bowl, combine the orange zest, orange juice, olive oil, vinegar, garlic and salt. Add ¼ cup of the reserved pasta cooking water, and whisk until blended.

Pour the dressing over the salad and toss to combine. It might seem like too much dressing at first, but don’t worry. Season with pepper, to taste.

Let the orzo salad rest for at least 10 minutes (or up to several hours in the refrigerator) so it has time to soak up the dressing. Season to taste with additional salt, if necessary, and serve. Leftovers will keep well in the refrigerator for up to four days.

Yield: 6 side servings.

VERDICT:  I made a double batch of this for a potluck at work--I had a million oranges to use up, and almonds and raisins from making granola--and it was just right.  Leftovers were good for a few days.  Keep!  From Cookie and Kate.

Kale-Radicchio Salad with Lemon Miso Dressing

• 1 cup farro, rinsed and drained
• 1 large bunch kale, finely chopped, stems removed
• 1 batch Lemon Miso Dressing (recipe below)
• 1 small head radicchio, quartered, cored and cut crosswise into thin strips
• 1 cup grated Parmesan cheese
• 1 cup chopped toasted walnuts

In a large pot, place farro with enough water to cover by a couple of inches and bring to a boil over high heat. Reduce heat to low and simmer, covered, until farro is tender but still chewy, about 30 minutes. Drain and set aside to cool. Toss kale with three-quarters of the dressing in a large salad bowl. With clean hands, gently massage kale with dressing to soften the leaves. Add radicchio, Parmesan, walnuts and farro, and toss again. Taste and add remaining dressing, if needed.

Lemon Miso Dressing

• 1/2 cup extra-virgin olive oil
• 1/3 cup lemon juice
• 2–3 cloves garlic, minced
• 2 tsp. miso paste (preferably mellow white)
• 1/2 tsp. fine sea salt
• 1/4 tsp. freshly ground black pepper

Combine oil, lemon juice, garlic, miso, salt and pepper in a glass jar with a lid. Use a fork to stir in the miso, then shake vigorously to emulsify. Pour generously over your favorite salad. This dressing will keep in the fridge for up to 1 week. If the oil solidifies, briefly microwave on low until melted.

VERDICT:  This took more effort than I would have expected and made a pile of dishes, but it turned out well and worked well as leftovers, a rarity for a salad. Keep.  From Eat Slow, Run Fast,

Warm Squash and Chickpea Salad with Tahini

• 2 pounds pumpkin or other winter squash, peeled, seeded, and cut into 1-inch cubes
• 1 garlic clove, crushed
• 1/2 teaspoon ground allspice
• 2 tablespoons olive oil
• Sea salt and black pepper
• 14 ounces canned or home-cooked chickpeas, drained
• 1/2 small red onion, finely chopped (soaked in cold water for 15 minutes if you want to soften the bite)
• 4 tablespoons roughly chopped fresh cilantro
• 1 garlic clove, crushed to a paste with a pinch of salt
• 3 1/2tablespoons lemon juice
• 3 tablespoons tahini paste
• 2 tablespoons water, to taste
• 2 tablespoons extra virgin olive oil

Heat the oven to 425°F.

Toss the squash with the garlic, allspice, olive oil, and some salt and pepper.

Place on a tray, optionally lined with parchment, in the oven for 20 to 25 minutes, or until soft. Remove and allow to cool slightly.

While the squash is cooking, make the tahini sauce. Mix the crushed garlic with lemon juice and add the tahini. Now thin with the water and olive oil, and check for seasoning. You should taste a balance between the nutty tahini and lemon.

To assemble the salad, place the squash, chickpeas, red onion, and cilantro in a mixing bowl. Pour on the tahini sauce and remaining oil and toss carefully. Season with salt and pepper.

Serves 4.

VERDICT:  I liked this a lot--both the sharp bite of garlic and red onion against the sweetness of the squash and the easy ingredients.  Keep!

Warm Lentil and Potato Salad

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• 2 large shallots, 1 halved, 1 finely diced,
• 4 sprigs of thyme
• 1 small bay leaf
• 1 cup dry small green lentils (see Note up top for varieties)
• 1 small bay leaf
• Salt and pepper
• 1 pound fingerling potatoes
• 2 tablespoons red wine vinegar
• 1 to 2 garlic cloves, minced or smashed to a paste (I use less)
• 1 tablespoon smooth Dijon mustard
• 1/4 cup of your favorite olive oil
• 2 teaspoons capers, rinsed if salted, drained if brined, and roughly chopped
• 2 tablespoons cornichons or other sour gherkins, roughly chopped
• 1 to 2 scallions, thinly sliced
• 1/2 cup chopped flat leaf parsley

Cook lentils: Pick over and rinse lentils. Place them in a small/medium saucepan with the halved shallot, thyme branches, bay leaf, some salt and 4 cups of water. Simmer the lentils over medium heat for 25 to 30 minutes, until firm-tender. Drain (discarding shallot, thyme and bay leaf) and keep warm.

Meanwhile, cook potatoes: In a separate saucepan, cover potatoes with 1 to 2 inches cold water. Set timer for 15 minutes, then bring potatoes to a simmer. When the timer rings, they should be easily pierced with a toothpick or knife. Drain and keep warm.

Make the dressing: Place the chopped shallot and red wine vinegar in the bottom of a small bowl and let sit for 5 minutes. Whisk in minced garlic, dijon, a pinch of salt, a few grinds of black pepper and olive oil. Stir in chopped capers, cornichon and scallions.

Assemble salad: Slice potatoes into 1/2-inch segments and place in serving bowl. Add lentils, dressing and all but 1 tablespoon parsley and combine. Adjust seasoning with additional salt and pepper if needed. Scatter salad with remaining parsley.

Serve alone, with a soft-cooked egg on top, or as a side to a larger roast, chop or sausages. Reheat as needed. If you plan to make this at the outset of several meals and would like to eat it warm, I’d keep the dressing separate, warming only the lentils and potatoes and stirring in the cold dressing to taste.

Keeps in fridge for up to 5 days.

Serves 4.

VERDICT:  I made this to use up a mish-mash of leftover potatoes.  I also used up shallots and garlic from the Jen's CSA, scallions from the farmer's market, parsley from Jen's garden, and thyme from mine.  Yay! I didn't want to buy a whole thing of gherkins for two tablespoons, so I left it out.  The dressing is nice and tangy, and it has survived well in the fridge.  Keep!  

Cucumber, Feta, and Almond Salad

4 cups coarsely chopped romaine lettuce heart (about 1)
2 1/2 cups (1/2-in.) diced English cucumber (about 1 medium)
1/2 cup unsalted roasted almonds, coarsely chopped
2 ounces feta cheese, crumbled (about 1/2 cup)
2 tablespoons chopped fresh dill
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Combine lettuce, cucumber, almonds, and feta in a large bowl; toss. Combine dill and remaining ingredients in a small bowl, stirring with a whisk. Add dill mixture to lettuce mixture; toss to coat.

Serves 4.

VERDICT:  Delicious and easy.  The almonds are the best part--roasty and toasty against the crisp green of the rest of the salad.  Keep!

Moroccan Lentil Salad

• 1 cup dried green lentils, sorted and rinsed 
• ½ tsp. fine sea salt 
• 3 medium carrots, peeled and grated 
• 2 cups loosely packed chopped kale, stems removed 
• ½ cup chopped toasted pistachios or almonds 
• ½ cup chopped dried Turkish apricots 
• ¼ cup pitted, chopped Kalamata olives 
• 1 Tbsp. Ras el Hanout (Moroccan spice blend) 
• 1 cup uncooked couscous, prepared according to package instructions 

Place the lentils in a medium pot, add the salt, and cover with 2 inches of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer until tender but not mushy, 25 to 30 minutes. Drain and set aside to cool.

Place the carrots, kale, nuts, apricots, olives, and Ras el Hanout in a large salad bowl. Add the couscous and lentils and toss until evenly combined. Add two-thirds of the dressing (recipe below), toss, and taste. Add more dressing to taste, if needed.

Cover the salad and place in the fridge to chill for at least 30 minutes or until ready to serve.

Apple Cider Vinaigrette

• ⅓ cup extra-virgin olive oil 
• ¼ cup apple cider vinegar 
• 1 tablespoon Dijon mustard 
• ½ shallot, minced 
• ¼ teaspoon fine sea salt 
• ¼ teaspoon freshly ground black pepper 

Combine the oil, vinegar, mustard, shallot, salt, and pepper in a glass jar with a lid. Shake vigorously until emulsified.

Maple-Dijon Apple Cider Vinaigrette: Add 2 teaspoons maple syrup to the basic recipe. This sweet variation goes superbly with lentil salads. Try it on our Moroccan Lentil Salad with Cauliflower Couscous. Each variation makes ½ cup

Serves 6.

VERDICT: This seems like an odd assortment of ingredients--carrots, apricots, olives--but everything came together really nicely, and it holds up well over a few days for lunches. I added extra olives--my favorite part.  Keep!

Maple-Mustard Dressing

• 3 T. pure maple syrup
• 2 T. apple cider vinegar
• 2 T. Dijon or whole-grain mustard
• 3 T. grapeseed or nut oil
• 1/2 tsp. mustard powder
• salt and freshly ground pepper

Whisk all the ingredients together and store in an airtight container.  Keep refrigerated until ready to use.

Serves 2-4.

VERDICT:  I only had a tablespoon of Dijon, and I left out the mustard powder, but this was still delicious on a salad of romaine, apples, celery, and toasted walnuts.  (I used walnut oil for the oil in the dressing.)  Keep.  From Veganomicon.

Radish and Pecan Grain Salad

• 2 cups mixed grains (like farro, freekeh, wheat berries, wild rice, and quinoa, pearl barley, or any combination of the above)
• 1 cup baby arugula leaves
• 1 cup parsley leaves, minced
• 1/2 cup tarragon leaves, minced
• 1/2 cup mint leaves, cut in a chiffonade
• 1/2 cup pecans
• 1/4 cup walnut oil
• 1/4 cup sherry vinegar
• 1 cup lime, watermelon, or French breakfast radishes, cut into thin slices, preferably using a mandoline
• 1/4 cup shallot, minced
• 1/4 cup olive oil
• 1/2 cup raisins
• 1/2 cup dried cranberries

Bring a large pot of heavily salted water to a boil. Add the grains and cook until just tender, about 25 minutes. (With grains like wild rice and wheat berries, add them to the pot first and cook 10 minutes before adding remaining grains).

Drain the grains into a colander, then set aside until warm to the touch.

Combine all the ingredients in a large bowl and toss well. Season with salt to taste.

Serves: 6-8 as a side dish.

VERDICT:  I made this because we got some watermelon radishes at the farmers market (fall farmers market--so fun!).  It did not have mint, because the plant I thought was rogue mint in the garden was actually a weed.  I also forgot to put the arugula in.  Still, not bad!  I really liked the flexibility of the grains--I used up a little smidgen of wheatberries, some wild rice, and some freekeh.  Keep. 

Lemony Barley Salad with Kale

• 1 cup pearled barley (about 8 ounces)
• 2 tablespoons pine nuts
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 1/2 cup currants
• 1 tablespoon minced shallot
• 6 ounces kale, stems discarded and leaves torn into small pieces (4 cups)
• 1 tablespoon fresh lemon juice
• Kosher salt
• 2 tablespoons chopped preserved lemon (optional)

n a medium saucepan, cook the barley in salted boiling water until al dente, 30 minutes. Drain well and transfer to a large bowl. Let cool slightly.

Meanwhile, in a small skillet, toast the pine nuts over low heat, stirring, until lightly golden, 3 to 5 minutes.
 
In a small skillet, heat 2 tablespoons of the olive oil. Add the currants and shallot and cook over moderate heat, stirring, until the shallot is golden, about 3 minutes. Scrape into the barley and add the pine nuts.

In a food processor, pulse two-thirds of the kale with the lemon juice until chopped. With the machine on, slowly drizzle in the remaining 1/2 cup of olive oil until smooth. Season with salt. Scrape the pesto into the barley. Add the preserved lemon, if using, and the remaining kale leaves, season with salt and toss well. Serve.

Serves 4.

VERDICT:  Good!  I didn't use the preserved lemon, and in future, I'd leave out the raw kale leaves as well, but the pesto, barley, pine nuts, and currents all went really nicely together in a kind of unusual way.  A nice work lunch.  Keep.

Maple-Tossed Lentil and Rhubarb Salad

Ingredients

• 1 cup/2 1/2 dl puy lentils
• 2 fresh thin rhubarb stalks, thinly sliced
• 1 small box strawberries, sliced
• 1 small box of pearl tomatoes, halved
• 10 stalks asparagus, chopped into 1 inch (2,5 cm) pieces
• 15 fresh basil leaves
• 150 g feta cheese

Dressing

• 3 tablespoon maple syrup
• 3 tablespoon olive oil
• juice of 1/2 lemon
• sea salt and black pepper, seasoning

Cooking lentils: Rinse the lentils under running water and cook in 2 cups water. Bring to a boil. Let it boil 2-3 minutes before reducing the heat to medium. Simmer for about 30 minutes or until tender. When done, add a pinch of salt and set aside to cool. We add the salt at the end, otherwise it will toughen them during cooking.

Making the salad: Prepare all salad ingredients (except feta cheese) and place in a large bowl. Whisk together the ingredients for the dressing, add to the salad and toss with your hands. Top with feta cheese and a couple of basil leaves.

Serve with a piece of sourdough bread or as a side dish on the barbecue table.

Serves 3-4.

VERDICT:  I made this with plums and nectarines instead of rhubarb and strawberries, since that's what was available--good!  Keep.

Cabbage Salad with Buttermilk Dressing

• 1/2 cup well-shaken buttermilk
• 2 tablespoons mayonnaise
• 2 tablespoons cider vinegar
• 2 tablespoons minced shallot
• 1 tablespoon sugar
• 3 tablespoons finely chopped chives
• 1 pound Napa cabbage, cored and thinly sliced crosswise (4 cups)
• 6 radishes, diced
• 2 celery ribs, thinly sliced diagonally

Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until sugar has dissolved, then whisk in chives.

Toss cabbage, radishes, and celery with dressing.

VERDICT:  It's nice to have a salad without a million ingredients, and these ingredients are sturdy enough to hold up for a while without completely rotting in the refrigerator.  The dressing was a little watery--perhaps a bit less buttermilk.  Lund's didn't have Napa cabbage, so I used Savoy, and it seemed fine.  Keep.

Sweet Corn Salad with Buttermilk Dressing

For the salad:

• 1 clove shallot, halved lengthwise and thinly sliced
• 3 ears of fresh, uncooked corn, the kernels scraped from the cobs with a sharp knife (about 2 3/4 cup)
• 4 Persian cucumbers, quartered lengthwise and sliced crosswise into 1/2 inch dice
• 1 long red sweet pepper, seeded, ribs removed and diced
• 1 small handful fresh dill (about 4 smallish sprigs), minced
• 1/4 cup minced fresh parsley
• Crumbled Feta cheese, rinsed, as a garnish

For the dressing:

• 1/4 cup buttermilk
• 2/3 cup plain European style thin yogurt, stirred
• 1 tablespoon white-wine vinegar
• 3 tablespoons minced Vidalia or other sweet onion
• 1 small clove garlic, minced and mashed with a pinch of salt
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground pepper to taste.

Salt the shallot slices in 1/2 t. salt and allow to sit about 20 minutes to draw out any harshness. Rinse well with water and pat dry with a paper towel. In a large bowl toss the corn kernels lightly to separate them, add the shallot and the remaining salad ingredients and toss again to combine.

In a smaller bowl combine the buttermilk, vinegar, onion, yogurt, and garlic and whisk to combine. Add the oil in a slow stream, whisking, until amalgamated. Season with freshly ground pepper and salt to taste.

Serve the salad slightly chilled, garnished with the feta cheese. Pass the dressing separately.

Serves 4.

VERDICT:  I did everything about this in the wrong/lazy way--I didn't salt the shallot or rinse the feta, and I used English cucumbers, a red bell pepper, and non-European-style yogurt.  And the dill I'd gotten the day before had already gone soft and brown, so I threw some dried dill in the dressing instead.  It still turned out very nicely.  Keep.

Pardina Lentil, Green Apple, and Kale Salad

Salad:

• 1 cup (195 g) dry Pardina (Spanish brown) lentils
• 4 oz (115 g) kale, stems trimmed, thick inner ribs removed, and finely chopped (about 3 cups chopped small)
• 1 medium onion, chopped
• 2 medium-sized crisp, tart green apples (I used Granny Smith apples), washed, cored, and chopped

Dressing:

• 2 tablespoons apple cider vinegar
• 4 tablespoons (60 ml) olive oil
• 1½ teaspoons Dijon mustard
• 1½ teaspoons honey
• 1 medium clove raw garlic, grated
• ¾ teaspoon fine sea salt
• ⅛ teaspoon ground black pepper

Sort through the lentils to remove any small stones or pieces of dirt, and then rinse with cold water in a colander. Add the lentils to a medium saucepan and fill about ¾ full with water. Bring to a boil over high heat, then cover the saucepan, turn the heat down to a simmer, and cook until the lentils are tender but not mushy, about 25 to 35 minutes, stirring occasionally and adding more water as necessary. Strain the lentils, then rinse under cold running water, and cool completely.

Whisk together all ingredients for the dressing in a large bowl, then toss in the lentils, kale, onion, and apple.

Serve or store in the fridge for the next day.

Serves 4.

VERDICT:  A simple, super-healthy recipe I can make ahead for lunches.  I threw some goat cheese on it, but I don't know that it needed it.  I also used the lentils I had in the cupboard, which I'm pretty sure were not Pardina.  Keep.  From An Edible Mosaic.

Green and Gold Quinoa Salad

• 1 cup quinoa
• 2 tablespoons EVOO
• 2 zucchini, quartered lengthwise and sliced crosswise
• 1 bunch scallions trimmed, sliced crosswise
• 5 ears corn, kernels cut from cob
• 1/2 cup chopped flat-leaf parsley
• 1 cup sliced almonds, toasted
• lemon wedges

 

Cook quinoa according to package directions; let cool. In skillet, heat EVOO over medium-high. Add zucchini and scallions. Cook, stirring, until zucchini is crisp-tender, 5 minutes; let cool. In large bowl, toss quinoa, zucchini mixture, corn and parsley; season. Cover and refrigerate until ready to serve. (Can be made 2 days ahead.) Before serving, toss in almonds. Serve with lemon wedges.

 

Serves 4.

 

VERDICT:  Easy, healthy, packable for lunches.  Don't be afraid to season and squeeze lemon liberally--otherwise, a little bland.  Keep.

Tomato and Corn Bulgur Salad

• 1 c. cracked bulgur wheat
• 3/4 c. basil leaves
• 1/3 c. extra-virgin olive oil
• 1 1/2 T. lemon juice
• 1/2 t. kosher salt
• 1/2 t. black pepper
• 1 1/2 c. halved cherry tomatoes
• 1 1/4 c. fresh corn kernels
• 3/4 c. thinly sliced red onion, soaked in cold water for 10 minutes, then drained
• 1/4 c. pine nuts

Bring 1 c. water to boil in a small saucepan.  Combine the water and bulgur in a mixing bowl.  Let stand, covered, 25 minutes, or until all water is absorbed.

Place the basil, oil, lemon juice, salt, and pepper in a blender; process until pureed.

Use a fork to fluff the bulgur.  Add the dressing, tomatoes, corn and pine nuts to the grains; toss to combine.

Serves 8; 212 calories.

VERDICT: OK, but not as good as the Blueberry and Feta Bulgur Salad it's a variation of.  Toss.

Blueberry and Feta Bulgur Salad with Mint Dressing

• 1 c. cracked bulgur wheat
• 3/4 c. mint leaves
• 1/3 c. extra-virgin olive oil
• 1 1/2 T. lemon juice
• 1/2 t. kosher salt
• 1/2 t. black pepper
• 1 1/2 c. English cucumber, diced
• 1 1/4 c. blueberries
• 3/4 c. thinly sliced red onion, soaked in cold water for 10 minutes, then drainedd
• 2 oz. feta, crumbled (about 1/2 c.)

Bring 1 c. water to boil in a small saucepan.  Combine the water and bulgur in a mixing bowl.  Let stand, covered, 25 minutes, or until all water is absorbed.

Place the mint, oil, lemon juice, salt, and pepper in a blender; process until pureed. 

Use a fork to fluff the bulgur.  Add the dressing, cucumber, blueberries, onion and feta to the grains; toss to combine.

Serves 8 (3/4c.); 200 calories.

VERDICT:  Very good, and the recipe promises you can make it up to two days ahead--perfect for summer lunches!  A little wonky with serving sizes--we got six servings of approximately 3/4 c.--but definitely a keeper.

Wheat Berry Salad with Feta and Olives

• 3 cups water
• pinch of salt
• 1 cup wheat berries
• 1/2 c. red onion, chopped
• 2 large tomatoes, chopped
• 1/2 cup parsley, chopped
• 1/4 c. kalamata olives, chopped
• 4 oz. feta cheese, crumbled
• 2 teaspoons red wine vinegar
• 1/4 teaspoon black pepper

Combine water with a pinch of salt in a medium saucepan and bring to a boil over medium-high heat.  Add wheat berries, reduce heat, cover, and simmer for 60 minutes or until tender but chewy.  Remove from heat, strain water, and transfer wheat berries to a bowl.  Refrigerate wheat berries while other ingredients are prepared.

In a large mixing bowl, combine all remaining ingredients and mix gently to combine.  Once cool, fold in the wheat berries and chill until serving.

Sers 4; 233 calories.

VERDICT:  I substituted grape tomatoes and white onion.  A pretty standard grain salad, but easy and good. From Racing Weight. Keep.