Salads + the goodness of grains

Mid-week blahs deserve a bright and fresh salad
…with great nutritional values too.
The goodness of grains.  And more grains.
Quinoa. Farro. Barley.
Trending now + great nutrition.
The Menu Shoppe has it covered…
great tips for great menus.
Great for Daily Specials on our LED Board.
Red Rice and Quinoa Salad with Oranges and Pistachios
1 cup quinoa
1 cup Camargue red rice
* or substitute brown rice
1 1/2 teaspoons finely grated orange zest
1/3 cup fresh orange juice
1 tablespoon fresh lemon juice
1/4 cup extra-virgin olive oil
1 medium onion, thinly sliced
Salt and freshly ground pepper
1 garlic clove, minced
4 scallions, thinly sliced
1/2 cup dried apricots, cut into 1/3-inch dice
1/2 cup roasted pistachios, chopped
2 cups baby arugula leaves
Bring 2 medium saucepans of salted water to a boil. Add the quinoa to 1 saucepan and the red rice to the other. Cover and simmer over moderate heat until tender, about 12 minutes for the quinoa and 35 minutes for the rice. Drain the grains and spread them out on baking sheets to cool. In a medium skillet,
heat 1 tablespoon of the olive oil. Add the onion, season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until golden brown, about 10 minutes. Let cool. In a large bowl, combine the orange juice, orange zest, lemon juice, garlic and the remaining
3 tablespoons of olive oil; season with salt and pepper. Add the quinoa, rice, onion, apricots, pistachios and scallions and toss well. Serve with the arugula.
NOTE: The cooked quinoa and rice and the dressing can be refrigerated separately overnight. Bring to room temperature before proceeding with the recipe.
Nutritional values: 402 cal, 17 gm fat, 2.1 gm sat fat, 56 gm carb, 6 gm fiber,
10 gm protein.
Chicken Salad with Farro and Olives
3/4 pound roasted chicken breast,
skinned and cut into 1/2-inch dice (2 cups)
1 cup farro
2 cups water
1/3 cup hazelnuts
3/4 cup fresh baby peas or green beans
3/4 teaspoon coriander seeds
1 garlic clove, smashed
1 teaspoon finely grated lemon zest
1 teaspoon coarse sea salt
1/4 teaspoon curry powder
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/3 cup thinly sliced celery
3 radishes, thinly sliced
1 tablespoon coarsely chopped flat-leaf parsley
1 tablespoon chervil leaves or coarsely chopped chives
Freshly ground pepper
1/3 cup green olives, pitted and halved lengthwise
Radicchio leaves, for serving (optional)
Preheat the oven to 350°F. In a small saucepan, cover the farro with the water and bring to a boil. Cover and cook over low heat until tender, 18 to 20 minutes. Drain the farro and transfer it to a large bowl to cool slightly. Meanwhile, spread the hazelnuts in a pie plate and toast in the oven for about
14 minutes, or until lightly browned and fragrant. Let cool, then transfer the nuts to a kitchen towel and rub off the skins. Coarsely chop the nuts. If using fresh peas, cook them in a medium saucepan of boiling water until tender, about 5 minutes–drain. In a small skillet, toast the coriander seeds over moderate heat until fragrant and lightly browned, about 3 minutes. Transfer to a mortar and coarsely grind. Add the garlic, lemon zest, sea salt and curry powder to the mortar and pound to a paste. Add the olive oil and lemon juice and stir until combined.  Stir half of the dressing into the farro and let stand until cooled to room temperature. Add the chicken, peas, celery, radishes, parsley, chervil and the remaining dressing. Season the salad with pepper and toss to mix. Just before serving, add the olives and hazelnuts. Mound the chicken salad on the radicchio leaves and serve.
Nutritional values: Calories 352 kcal, Total Fat 17.5 gm, Saturated Fat 2.3 gm,
Protein 25 gm, Carbohydrates 27 gm
Barley-Chicken Salad with Fresh Corn and Sweet Onions
1 1/2 tablespoons extravirgin olive oil
1 tablespoon fresh lime juice
1/2 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1/2 cup uncooked pearl barley
2 cups chopped skinless, boneless rotisserie chicken breast
1 1/2 cups fresh corn kernels (2 ears husked)
3/4 cup finely chopped Vidalia or other sweet onion
1/2 cup (2 oz ) crumbled queso fresco or farmers cheese
1/2 cup chopped bottled roasted red bell peppers
Combine first 5 ingredients in a large bowl, stirring with a whisk–set aside. Place barley in a medium saucepan–cover with water. Bring to a boil. Reduce heat, and simmer 40 minutes or until tender. Drain and rinse under cold water. Drain. Add barley, chicken, and remaining ingredients to oil mixture–toss well to coat. Cover and chill.
Nutritional values:  Calories 345, Fat 10.2g,  Saturated fat 2.4g,
Protein 29.1g, Carbohydrate 36g, Fiber 6.8g, Cholesterol 64mg, Sodium 310mg,
Calcium 75mg
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers
This entry was posted in LED Specials Board, luncheon, salads and tagged , , , , . Bookmark the permalink.

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