The recipe Cold Multigrain Salad
Cold Multigrain Salad recipe is a Side Dish meal that takes 60 minutes to make. If you enjoy for Side Dish, you will like Cold Multigrain Salad!
Cold Multigrain Salad
- What Course Is Cold Multigrain Salad?
- How Long Does Cold Multigrain Salad Recipe Take To Prepare?
- How Long Does Cold Multigrain Salad Recipe Take To Cook?
- How Many Servings Does Cold Multigrain Salad Recipe Make?
- What Are The Ingredients For Cold Multigrain Salad Recipe?
- How Do I Make Cold Multigrain Salad?
- What's The Nutritional Info For Cold Multigrain Salad?
- What Type Of Cuisine Is Cold Multigrain Salad?
- What Dietary Needs Does Cold Multigrain Salad Meet?
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WARNING: This makes a butt ton of salad...really. Like, so much you can take it to "Food Not Bombs" and feed all of downtown. I make this salad when I am going to a potluck or get together and let the old ladies swoon at the fact that it has less than 1 gram of fat per serving with 2 grams of fiber and 2.5 grams of protein, and only 75 calories, which means...only 1 WW point! 
What Course Is Cold Multigrain Salad?Cold Multigrain Salad is for Side Dish. How Long Does Cold Multigrain Salad Recipe Take To Prepare?Cold Multigrain Salad takes 60 minutes to prepare. How Long Does Cold Multigrain Salad Recipe Take To Cook?Cold Multigrain Salad takes 60 minutes to cook. How Many Servings Does Cold Multigrain Salad Recipe Make?Cold Multigrain Salad makes 24 servings. What Are The Ingredients For Cold Multigrain Salad Recipe?The ingredients for Cold Multigrain Salad are: For the Salad:1 cup dry pearled barley 1 cup dry red quinoa (white will work just fine as well) 1 cup dry wild rice blend 1/3 cup (1 ounce, 28 g) finely chopped green onion 1 shallot, diced 1 bell pepper, cored and seeded, diced (any color is fine) 2 tablespoons (30 g) minced garlic 1 ounce (28 g) finely chopped fresh parsley (about 1 packed cup) For the dressing: 1/4 cup apple cider vinegar 1/4 cup Bragg's (or soy sauce) 1/4 cup Agave nectar 1 tablespoon red pepper flakes Salt and pepper to taste How Do I Make Cold Multigrain Salad?Here is how you make Cold Multigrain Salad: To make the salad, first prepare all of your grains. This can take awhile, so it's best to do some of the work in advance. For barley, the ratio is 1 cup barley to 3 cups lightly salted water. For the rice and the quinoa the ratio is 1 cup grain to 2 cups lightly salted water. It is not recommended to cook the grains together. You can, however, cook them in the oven at the same time. Mix the proper ratios, each into a separate covered oven safe casserole and bake at 350?F (180?C, or gas mark 4) until water is absorbed and grains are tender, about 45 minutes to an hour. Fluff with a fork. Refrigerate until ready to use.Once grains are prepared, mix them all together in a large mixing bowl. Add in the green onion, shallot, bell pepper, garlic and parsley.To make the dressing, whisk togehter the vinegar, Bragg's, agave, red pepper flakes, salt and pepper in a separate small bowl.Add dressing to salad, and toss to mix. Keep refrigerated until ready to serve.Yield: 24 servingsNumber of Servings: 24Recipe submitted by SparkPeople user BETTYVEGGIE.What's The Nutritional Info For Cold Multigrain Salad?The nutritional information for Cold Multigrain Salad is:
What Dietary Needs Does Cold Multigrain Salad Meet?The dietary needs meet for Cold Multigrain Salad is Vegan |
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