Big Salad With Grains
There's no true recipe for a big salad, but for this robust green meal, you will want to keep a few rules in mind. Skip the soft lettuces, which tend to get squashed in a big salad, and start with sturdier greens, like kale or escarole. Add fruits and vegetables, a protein, like a hard-boiled egg, and a starch or two. You want a total of six to eight ingredients, before toppings. Too few, and it could get boring; too many, and the bowl gets crowded and confusing. Finish it off with a substantial dressing, like avocado, yogurt or tahini, and add a couple of toppings, like chives or chopped nuts. Serve with a side of whole-grain bread for a filling and healthy meal.
- Serves: 1 person
- 2cups sturdy salad greens, such as romaine, iceberg, escarole or kale
- ½cup cooked grains, like quinoa, farro, bulgur wheat or barley
- 1cup roasted vegetables, like potatoes, sweet potatoes or winter squash
- ¼cup thinly sliced raw vegetables, like bell peppers, celery, carrots, fennel, mushrooms, onions, radishes, snap or snow peas, summer squash or tomatoes
- ¼cup salad dressing, like yogurt, tahini or a vinaigrette, plus more to taste
- ½avocado, thinly sliced
- 1hard-boiled egg, peeled and halved
- 2teaspoons snipped chives, plus more to taste
- 2teaspoons sliced or chopped nuts, like almonds, walnuts, pecans or hazelnuts, plus more to taste
- Whole-grain bread, for serving
Step 1Place greens in bottom of serving bowl. Add grains in an even layer over greens. Repeat with the roasted vegetables, then the raw vegetables.
Step 2Top with dressing, and toss gently. Fan out avocado on top on one side of bowl.
Step 3Place hard-boiled egg pieces on the side opposite the avocado. Top with chives and nuts. Serve with whole-grain bread.