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Cracked Wheat Spinach Salad

Natural.Foodie's picture
Ingredients
  Olive oil 38 Teaspoon (1/3 Cup Plus 2 Teaspoons)
  Shallots 2 Large, finely chopped
  Garlic 1 Clove (5 gm), minced
  Cracked wheat 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Mushrooms 1⁄4 Pound
  Pear 1 Large
  Dijon mustard 1 Tablespoon
  White wine vinegar 2 Tablespoon
  Scallions 6 , thinly sliced
  Plum tomatoes/2 medium tomatoes 4 , cut into 3/8 inch dice
  Raisins 3 Tablespoon
  Cashews/Walnuts 1⁄3 Cup (5.33 tbs), broken / coarsely chopped
  Freshly ground pepper To Taste
  Spinach 1⁄2 Pound, stemmed and torn into large pieces
Directions

1. In a heavy medium saucepan, heat 2 teaspoons of the olive oil. Add the shallots and garlic and cook over moderate heat, stirring frequently, for 1 minute. Add the cracked wheat and continue to cook, stirring, until the kernels are covered with oil and the bottom of the pan is dry, about 1 minute. Add the salt and 1 cup of water, stir once and bring to a boil. Cover, reduce the heat to low and cook until the liquid is absorbed, 10 to 15 minutes. Remove from the heat, fluff with a fork and transfer to a bowl to cool to room temperature.
2. Trim and thinly slice the mushrooms. Cut the pear into small dice.
3. In a large bowl, whisk together the mustard and vinegar. Slowly beat in the remaining 1/3 cup olive oil, whisking until the dressing is blended and creamy. Add the mushrooms, pear, scallions, tomatoes, raisins and nuts; toss to coat with dressing.
4. Add the cooled cracked wheat and toss again. Season with additional salt and pepper to taste. Arrange the spinach around the edge of the bowl and fill the center with the tossed grain salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Spinach
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
4

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