Wild Greens Salad
Packed with hearty whole grains, including quinoa, barley, and farro, this recipe makes for a well-rounded and filling vegetarian option for a more inclusive menu.
Ingredients:
- Goat cheese, crumbles - 1/4 Cup
- Fresh Mesclun Lettuces - 3 Cups
- Carrots, julienne - 1/4 Cup
- Pear tomatoes, multi-color, 1/2's - 1/4 Cup
- Cucumber, diced, 1/2 " - 1/4 Cup
- Spiced Pepitas - 2 tbs.
- Peppered bacon chopped, cooked crisp - 1/4 Cup
- Fresh basil leaves - 1-1/2 Cups
- Sun Dried Tomatoes, chopped - 2 Cup
- Classic Gourmet® Reserve Mediterranean-Style Feta Dressing - 1/2 gallon
Preparation:
-
In a mixing container combine the Classic Gourmet® Reserve Mediterranean-Style Feta Dressing and basil together. Using an immersion blender puree the 2 ingredients together. Fold in the sun-dried tomatoes. Pour the dressing into a clean container and hold in the refrigerator until needed.
- In a mixing bowl add in all the ingredients except for the cheese. Mix gently.
- Mound the salad with height in the serving bowl and sprinkle the top of the salad with the crumbled goat cheese to finish.
Serving Suggestion: this salad can be served with added protein like steak, chicken, shrimp or fish.
