Ancient Grains Salad

Adapted from The View From Great Island.

By | November 30, 2017

Ingredients

  • 1½ cups cooked wild rice blend
  • 1½ cups cooked white quinoa
  • ¼ cup toasted chopped walnuts
  • ¼ cup pumpkin seeds, whole
  • ¼ cup dried cranberries
  • ½ cup golden raisins
  • ¼ cup fresh pomegranate seeds with extra for garnish
  • 4 scallions, sliced
  • 1 shallot, marinated in balsamic vinegar and minced
  • 4 stalks of small inner celery, diced
Dressing
  • ½ cup olive oil
  • 5 tablespoons white balsamic vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

Mix all ingredients (with the exception of the dressing ingredients) in a big salad bowl.

Mix together dressing ingredients with a whisk and slowly stir into the salad. Keep any unused dressing to add fresh when served. Cover salad and refrigerate until serving. Add pomegranate seeds for garnish.

Ingredients

  • 1½ cups cooked wild rice blend
  • 1½ cups cooked white quinoa
  • ¼ cup toasted chopped walnuts
  • ¼ cup pumpkin seeds, whole
  • ¼ cup dried cranberries
  • ½ cup golden raisins
  • ¼ cup fresh pomegranate seeds with extra for garnish
  • 4 scallions, sliced
  • 1 shallot, marinated in balsamic vinegar and minced
  • 4 stalks of small inner celery, diced
Dressing
  • ½ cup olive oil
  • 5 tablespoons white balsamic vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
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