Spring Harvest Salad

Inspired by a recipe in an old edition of Better Home and Gardens Magazine. This is a keeper.

spring harvest.jpg

What You'll Need:

3 shallots, minced
2 c any grain (think brown rice, farrow, quinoa, spelt...or any combo of these)
4 c veggie broth
1 Tbsp olive oil

zest of 1 lemon
juice of that same lemon
1 Tbsp fresh oregano, chopped
1/2 c olive oil

4 c baby spinach leaves
2 c fresh berries
1 fennel bulb, thinly sliced
1 bunch green onions or chives, chopped
1/2 c silvered almonds

8 oz goat cheese, crumbled


Combine shallots, grain and veggies broth in a large saucepan. Bring to a boil, and then simmer until liquid is absorbed. 

Meanwhile, wisk together dressing ingredients. Set aside.

In a large salad bowl, toss together spinach, berries, fennel, onions and almonds.

Allow rice to cool slightly, then toss into salad bowl.

Before serving, toss with dressing. Top with goat cheese.


Serves 10.