SALAD BOWLS
Maybe it’s my California roots or my salad-obsessed mother, but I could live on salad. These bowls are tossed rather than the ingredients arranged like a pie chart in the current grain-bowl style, because I want to make sure the dressing coats every last particle in the salad. These are the ideal bowls to take to work or to a picnic or potluck, because they’re all dressed and ready to go, meant to be served at room temperature, and, because they’re made with crunchy veggies like cabbage, broccolini, and carrots, they don’t wilt over time. So get ready to welcome grain salads into your life and say goodbye to the sad desk lunch.
QUINOA AND POACHED SALMON SALAD with Confetti Vegetables
RAINBOW CARROT SALAD with Millet, Feta, and Lemon Yogurt Dressing
ITALIAN ANTIPASTO RICE SALAD with Tuna and Egg
RED BEET AND QUINOA SALAD with Hazelnuts and Goat Cheese
SHAVED BRUSSELS SPROUTS with Spelt, Walnuts, and Pecorino
SESAME DUCK AND WILD RICE SALAD
UMBRIAN FARRO AND BEAN SALAD with Celery Leaf Pesto and Mozzarella
WINTER WILD RICE SALAD with Dates and Parmesan
CHINESE CHICKEN SALAD with Toasted Almonds and Crispy Rice
BROCCOLINI AND SPROUT SALAD with Poppy Seed Dressing and Avocado