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Layered salad

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Layered salad

Whole Foods Inspired Layered Salad with Orange Ginger Dressing 

Whole Foods Inspired Layered Salad with Orange Ginger Dressing 
  • 20



Yields: 4 Servings
1. In a medium-sized pot, add quinoa and 1.5 cups water. Bring to a boil, reduce heat to low, cover, and simmer, until fluffy, about 15-20 minutes, watching closely so it doesn’t burn. Do the same for the wheatberries, in another pot, but add 2 cups of water and cook until tender and chewy, likely cooking for about 5 mins longer than the quinoa.2. Meanwhile, chop the vegetables. In a bowl or jar, whisk together the dressing ingredients and set aside.3. When the grains have cooked, grab your 500-ml mason jars (if layering), and add into each: 1/2 cup wheatberries, 1/4 cup green pepper, 1/4 cup red pepper, 1/2 cup quinoa, 1/4 cup carrots, 2 tbsp parsley, and 1/4 cup edamame per mason jar. You may have to push it down a bit. Repeat as necessary. Makes enough for 4 mason jars, with a bit leftover. Alternatively, you can just mix the salad together into a big bowl along with the dressing. Will keep in the fridge for 5-6 days. 


1 cup wheatberries (uncooked)
1 cup quinoa (uncooked)
1 cup edamame
1 cup carrots (diced)
1 1⁄2 cup red pepper (diced)
1 1⁄2 cup green pepper (diced)
1⁄2 cup parsley
1 pinch salt
2⁄3 cups pure orange juice
1⁄3 cup pure apple juice
1 tablespoon apple cider vinegar
1 tablespoon ginger (minced)
1 tablespoon lime juice
1⁄4 teaspoon salt


Source: http://ohsheglows.com/2012/02/16/whole-foods-layered-salad-with-oil-free-orange-ginger-dressing/


Black Antelope is www.blackantelope.com

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