California Grain Salad Recipes

Steps:

• Add the cooked grains, goat cheese, peas, tomatoes, radishes, pine nuts and scallions to a large bowl. Add the dressing to taste, then toss to combine. Place the arugula on a large platter or serving bowl. Top with the grain salad, then garnish with the parsley and serve.

Steps:

• Toast the cereal in a large dry skillet over medium-high heat, about 3 minutes. Transfer to a medium bowl; set aside. Add the corn to the skillet and cook until just warmed through, about 3 minutes. Transfer to a large bowl.
• Warm the grains as the label directs and fluff with a fork. Add to the corn along with the beans, tomatoes, scallions, cilantro, lime juice and half each of the sprouts and goat cheese. Add the sesame oil, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper and toss until combined. Stir in half of the toasted cereal and season with salt and pepper. Top each serving of the salad with the remaining goat cheese, toasted cereal and sprouts.

Steps:

• For the dressing: Add the oil, vinegar, Dijon, honey, oregano and garlic to a mason jar. Pop on the lid and give it a good shake to combine and emulsify. Set aside.
• For the salad ingredients: Add the baby kale to a large bowl. Season with a pinch of salt and pepper. Add 2 tablespoons of the dressing and toss to coat. Transfer to a serving platter. Add the grain blend to the bowl. Top with the roasted peppers, olives, banana peppers and half of the goat cheese. Add half of the remaining dressing, reserving the rest for another time, and toss to combine. Garnish the salad with the remaining goat cheese, then the basil and parsley.