Whole Grain Salad with Creamy Cashew Dressing
American Kitchen
/ Categories: Recipes, Vegetarian

Whole Grain Salad with Creamy Cashew Dressing

Whole grain salads have become a go-to dish to bring to dinner parties and get togethers. Making sure to always have the essential ingredients in your pantry, you'll be able to whip up quick weeknight dinners that work perfectly as leftovers for packed lunches the next day! 




Whole Grain salads not only pack great health benefits, but are filling, hearty, and can be created with even the fewest of ingredients in your refrigerator and pantry. Start with a whole grain like quinoa, farro, brown rice – whatever your favorite grain! Add some fresh vegetables, herbs, and toss with a quick dressing like this creamy cashew dressing for a meal that your entire family will love. 


Another great addition to this salad is the now popular zucchini “noodles or zoodles” – raw zucchini is packed with Vitamin A and tons of fiber – and if you choose to use a spiralizer, it’s a fun addition to any kitchen. But even better than a spiralizer, you’re going to need the perfect pot to cook your whole grains in: the 2-quart Premium Stainless Steel Saucepan from American Kitchen is the ideal size! The precision-fitted stainless steel cover reduces spattering and steams your choice of whole grain to perfection – each grain is plump and cooked all the way through, allowing for a delicious meal. 

 


Whole Grain Salad with Creamy Cashew Dressing 
Serves 4 


Ingredients

For the dressing: 
1 cup cashews, soaked overnight 
3 tablespoons tahini 
1 lemon, juiced 
1 clove garlic, minced 
1 cup olive oil 
salt and pepper, to taste 


For the salad: 
2 cups farro 
1 large zucchini, spiraled 
1/4 cup fresh mint 
1 cup chickpeas, drained 



Directions:

1. To cook farro, place 2 cups of farro in 3 ½ cups of water and cook over medium high heat for 15 minutes. Once the water evaporates, lower heat and cover with lid for 10 more minutes, or until fully tender. Refrigerate for an hour before putting together.

2. In a blender, blend until smooth the cashews, tahini, lemon juice, and garlic.

3. Stream in the olive oil until incorporated. Season to taste. 

4. To prepare salad, toss together the cooled farro, zucchini zoodles, mint, and chickpeas with the cashew dressing. Serve chilled.


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