Autumn Grain & Apple Salad

Source: Marlboro College, Vermont (Metz Culinary Management)
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Main Ingredient: Fruit, Vegetables, Nuts
Menu Part: Salad
Cuisine Type: American
Serves: 40 2-ounce portions

Apples, carrots, cranberries, scallions, walnuts and green pepper add layers of nutritious flavor and texture to a blend of protein-packed grains and quinoa in this hearty salad. According to Ben Newcomb, executive chef with Metz Culinary Management, this quinoa dish is featured on the salad bar weekly, in place of a mayonnaise-based chicken salad. The dish is finished with a bright housemade poppy seed dressing.

Ingredients

2 lb. Indian Harvest Sunrise Blend with Quinoa Flakes
2 tbsp. honey
1 tsp. poppy seeds
1 tbsp. sugar
3 oz. apple cider vinegar
1 tbsp. Dijon mustard
9 oz. vegetable oil
6 Gala apples, small dice
2 carrots, shaved, small dice
1 cup sun-dried cranberries
1/2 cup walnuts, toasted
1/2 cup small dice green pepper
1/2 cup thinly sliced scallions
Salt and pepper to taste

Steps

  1. Cook grains according to package directions. Strain and cool.
  2. In blender, add honey, poppy seeds, sugar, vinegar and mustard. Blend, slowly adding oil to create poppy seed vinaigrette.
  3. Add apples, carrots, cranberries, walnuts, peppers and scallions to grain mixture.
  4. Add vinaigrette to mixture and season with salt and pepper. Serve.