So often at holiday feasts, someone will bring a salad that goes untouched as diners pile their plates with turkey, mashed potatoes, and stuffing. This warm, complete-protein salad is a likely candidate to change that—and not only for vegans avoiding Big Bird. The enticing flavors, textures, and health benefits are irresistible.
Recipe Ingredient Details:
5 ounces baby arugula, chopped
1 1/2 cups diced red bell pepper
1 1/2 cups diced yellow or green bell pepper
1 1/2 cups diced celery
1 1/2 cups finely diced red onion
1 bunch scallions, thinly sliced
1/3 cup fresh lemon juice
1/4 cup unfiltered apple juice
1/4 cup walnut or hazelnut oil
2 teaspoons Dijon mustard
1 1/2 teaspoons sea salt, divided
1/2 teaspoon freshly ground black, white, green, and pink peppercorns
1 cup buckwheat groats (kasha)
1/2 cup toasted pumpkin seeds
Combine chopped arugula, bell peppers, celery, onion, and scallions in a large bowl.
Whisk lemon juice, apple juice, oil, mustard, ½ teaspoon salt, and pepper in a small bowl until emulsified. Pour over vegetables and toss thoroughly. Set aside.
Bring about 6 cups water to a boil in a large saucepan and add buckwheat and remaining 1 teaspoon salt. Stir well, adjust heat to maintain a simmer, and cook for about 10 minutes, or until just tender. Drain in a colander or large strainer, and immediately add to vegetables. Toss thoroughly, spread in a serving dish, and garnish with pumpkin seeds. Serve at once.
Recipe Additional Notes:
PER SERVING: 335 cal, 15g fat (9g mono, 4g poly, 2g sat), 0mg chol, 10g protein, 44g carb, 9g fiber, 686mg sodium
Mon, 2013-10-28 17:56