Sometimes your salad just needs a little more than leaves and dressing. For those times, bulk up your plate and add texture with the help of perfectly-cooked grains. Below are five of our favorite salads starring ancient grains from farro to wheat berries.
Fresh, light and satisfying are the first words that come to mind for this inspired salad. The salad has a base of farro for a nutty flavor and hearty texture. Plus, it’s easy to make ahead: store cooked farro, hard-boiled eggs and chopped vegetables separately for making salads during the week..
|Spicy Tofu, Rice and Broccolini Salad
Bright Asian seasonings such as ginger, lime, chile sauce and fresh herbs help tofu and brown rice shine in this satisfying vegetarian meal. Peanuts add richness and crunch and sautéed shiitake mushrooms make delicious, meaty additions. The tofu can be marinated overnight for a bolder flavor.
|Black Quinoa Salad
This recipe from cookbook author Deborah Madison features dark leafy greens, lemon, avocado and black quinoa.
|Bulgur Salad with Roasted Peppers, Chickpeas and Pistachios
Roasted peppers and dried fruits add bursts of color and sweetness to this vegetarian supper, while toasted pistachios add crunch. Look for pomegranate molasses in a Middle Eastern grocery or specialty food store.
|Wheat Berry Salad with Snow Peas and Carrots
This simple salad is very healthful and high in fiber. Wheat berries are whole kernels of wheat, and their mild flavor lets this savory Asian-inspired dressing shine. Carrots and snow peas mark this as a springtime dish. Look for interesting varieties of carrots in different colors, and use a mandoline to slice them paper-thin.