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Spring Farmer’s Market Grain Salad

April 17, 2018 Filed Under: Upcoming Recipes, Vegetarian Meals

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Spring Farmer’s Market Grain Salad

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Ingredients

Scale
  • 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

  1. Preheat oven to 350°.
  2. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes.
  3. Let cool, then coarsely chop.
  4. 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.
  5. 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.
  6. 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

  • Makes 4 Servings

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