Spring Farmer’s Market Grain Salad

Spring Farmer's Market Grain Salad

2018-04-17 08:58:14

Ingredients

½ cup raw pistachios
1 1/2 cups Spring Veggies - Asparagus, Spinach, Cauliflower -- whatever you've got in your fridge! -- cut into bite size pieces
8 ounces sugar snap peas
Kosher salt
½ cup coarsely chopped fresh tender herbs (such as parsley, chives, basil, tarragon, and dill)
⅓ cup olive oil
2 Tbsp white wine vinegar
2 tsp Dijon mustard
Freshly ground black pepper
1-2 handfuls of Arugula or lettuce
1 cup cooked quinoa or other grain

Instructions

Preheat oven to 350°.
Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes.
Let cool, then coarsely chop.
Meanwhile, cook sugar snap peas in a pot of boiling salted water until no longer raw but still very crunchy, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water and let sit until cold, about 3 minutes. Drain, pat dry, and thinly slice into bite-size pieces.
Blend herbs, oil, vinegar, mustard, and 2 Tbsp toasted pistachios in a blender, adding water by the tablespoonful if dressing is too thick, until smooth and the consistency of heavy cream. Season with salt and pepper.
Toss snap peas, other veggies, arugula / lettuce, your grains, and remaining toasted pistachios in a bowl to combine. Drizzle salad with dressing and toss again to nicely coat everything; season with salt and pepper.

Notes