Festive Three Grain Salad Recipes

BIG FESTIVE SALAD

Big Festive Salad image

Provided by Ree Drummond : Food Network

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 20

Ingredients

1/4 cup shelled raw unsalted pistachios
1/4 cup chopped raw unsalted hazelnuts
2 tablespoons light brown sugar
1 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
1/2 cup olive oil
1/4 cup apple cider vinegar
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups baby arugula
2 cups baby kale
2 cups baby spinach
2 cups quartered and sliced radicchio
3 mandarin oranges, peeled and segmented
1/2 cup pomegranate seeds
1/2 cup dried cranberries
1/2 cup fresh blueberries
1/4 cup freshly grated Parmesan

Steps:

For the candied nuts: In a nonstick skillet over medium-high heat, toast the pistachios and hazelnuts until fragrant, 4 to 5 minutes. Add the brown sugar, salt, vanilla and 1 tablespoon water directly to the pan with the nuts and stir to coat them. Cook until the sugar has dissolved, about 1 additional minute. Transfer to a parchment-lined baking sheet and allow to cool, 12 to 15 minutes.
For the dressing: Combine the olive oil, vinegar, maple syrup, mustard, salt and pepper in a mason jar. Secure the lid and shake to combine. Set aside.
For the salad: Spread the arugula, kale and spinach over a large round platter, leaving space in the center of the platter (it should look like a holiday wreath). Top the greens with the radicchio. Arrange the mandarin segments over the greens. Sprinkle with the pomegranate seeds, cranberries, blueberries and cooled candied nuts.
Lastly, sprinkle with the Parmesan, creating the look of snow. Shake the dressing one more time and pour it into a serving bowl. Place the bowl in the center of the platter and serve.

FESTIVE THREE-GRAIN SALAD

Festive Three-Grain Salad image

Wholesome ingredients and a festive appearance make this colorful side one of my holiday staples. Plus, I can assemble it the night before and store it in the refrigerator. -Teri Kreyche, Tustin, California

Provided by Taste of Home

Categories Lunch

Time 1h15m

Yield 8 servings.

Number Of Ingredients 19

Ingredients

3/4 cup uncooked wheat berries
5 cups water
1/2 cup uncooked medium pearl barley
1/3 cup uncooked long grain brown rice
1 medium apple, chopped
1/2 cup pomegranate seeds, dried cherries or dried cranberries
4 green onions, chopped
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
1/4 cup minced fresh parsley
DRESSING:
1/3 cup cider vinegar
3 tablespoons finely chopped red onion
3 tablespoons canola oil
2 to 3 tablespoons sugar
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large saucepan, combine wheat berries and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Stir in barley; simmer, covered, 5 minutes. Stir in rice; simmer, covered, 40-45 minutes or until grains are tender. Drain; transfer to a large bowl. Cool to room temperature., Add apple, pomegranate seeds, green onions, carrot, celery and parsley to wheat berry mixture; toss to combine. In a small bowl, whisk dressing ingredients until blended. Pour over salad; toss to coat. Serve immediately or refrigerate and serve cold.

Nutrition Facts : Calories 219 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 180mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 6g fiber), Protein 5g protein.

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