from Eating Well, May/June 2017
Dressings
1/3 Cup Olive Oil
citrus juice or vinegar (lemon, lime, orange)
2 tsp minced shallots
3/4 tsp salt
1/2 tsp pepper
Whisk in a large bowl
Grains
3 cups cooked
barley, bulgur, whole wheat couscous, farro, freekeh, kamut, millet quinoa, whole grain or wild rice, wheat berries
Produce
3 cups total
apples, berries, grapes, mangoes, melon, pears
artichoke, broccoli, cabbage, carrots, celery, corn, cucumbers, greens, peas, radishes, squash, zucchini, tomatoes
Protein
2 cups
beans, chicken, edamame, pork, scallops, shrimp, steak, tofu
Final Flourish
1/4 cup
Dried fruit: apricots, cranberries, dates, raisins
Herbs: basil, cilantro, dill, parsley
Nuts and Seeds: peanuts, pine nuts, pumpkin seeds, sunflower seeds, walnuts
Cheese: blue cheese, cheddar, feta, parmesan
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