June 21, 2017

6 Flavor-Packed Grain Salads for When You’re Tired of Lettuce

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Tired of packing up the same old spinach salad for lunch? Switch things up with any of these flavor-packed grain salads!

Farro Salad with Roasted Vegetables

Prep Time: 10 minutes | Cook Time: 25 minutes | Makes 6 servings


  • 4 cups water
  • 1 ½ cups Wholesome Pantry farro
  • 1 cup roasted vegetables of your choice (zucchini, tomatoes, asparagus)
  • ½ lemon, juiced
  • ¼ cup ShopRite Imported extra virgin olive oil
  • 2 Tablespoons ShopRite Imported Balsamic Vinegar


  1. Add farro to 4 cups boiling water and boil until tender, approximately 20 minutes.
  2. Add roasted vegetables to cooked SR farro and drizzle with ShopRite Imported olive oil and balsamic vinegar
  3. Season with fresh squeezed lemon juice, salt and fresh ground pepper.

Asparagus Freekeh Salad

Prep time: 20 minutes | Cook time: 20 minutes | Serves 4


  • 1 tbsp. tahini (sesame seed paste)
  • 1/4 cup nonfat plain Greek yogurt
  • 1 tbsp. plus 1 tsp. fresh lemon juice
  • 1 tbsp. extra-virgin olive oil
  • 1 small garlic clove, minced
  • 1/3 cup uncooked, cracked freekeh*
  • 1 lb. asparagus, trimmed
  • 1 pint grape tomatoes, halved


  1. For the sauce, in a small bowl whisk together tahini and 2 tablespoons boiling water until smooth. Whisk in yogurt, lemon juice, olive oil and garlic. Season with salt and pepper to taste.
  2. Cook freekeh according to package directions, and let cool.
  3. Meanwhile, bring a large pot of water to boiling. Add asparagus; cook 4 minutes or just until asparagus turns bright green. Drain asparagus; rinse with cold water. Drain again. Pat asparagus dry with paper towels, and arrange on a serving platter. Top with tomatoes and cooked freekeh. Drizzle with sauce, and serve.

Cook’s tip: Yogurt sauce can be made ahead, covered tightly and refrigerated for up to a week.

Strawberry Balsamic Couscous Salad

Preparation Time: 15 minutes | Servings: 4


  • 1 box Near East Parmesan Couscous
  • Grilled chicken
  • 1 bunches fresh spinach
  • 1 cup strawberries, thinly sliced
  • 1/4 cup almonds, toasted and chopped
  • 2 Tbs olive oil
  • 1 Tbs balsamic vinegar
  • Salt and pepper to taste


  1. Prepare the couscous according to the instructions on the box. Cool to room temperature
  2. Combine cooked couscous, spinach, and strawberries in a large bowl
  3. Toss with olive oil and balsamic, and sprinkle with almonds. Serve next to chicken

Wheat Berries with Blackberries & Goat Cheese

Prep time: 15 minutes | Cook time: 20 minutes | 15 minutes cooling time extra | Serves 6


  • 2 cups uncooked wheat berries
  • 2 cups low-sodium chicken broth
  • 1/2 cup fresh orange juice (from 2 oranges)
  • 3 tbsp. extra-virgin olive oil
  • 2 tbsp. honey
  • 1/3 cup finely chopped fresh mint
  • 1 tbsp. grated orange zest
  • 1 1/2 cup fresh blackberries
  • 2 oz. crumbled goat cheese (optional)
  • 1/3 cup chopped pecans, toasted (optional)


  1. In a large saucepan combine wheat berries, broth and 2 1/2 cups water; bring to boiling over high heat. Reduce heat; simmer, covered, 15 to 20 minutes or until tender. Drain, then let cool 15 minutes. Transfer to a serving bowl.
  2. Meanwhile, for the dressing, in a medium bowl whisk together orange juice, oil, honey, mint, orange zest, and salt and pepper to taste. Drizzle dressing over wheat berries; toss to coat. Add blackberries and (if desired) goat cheese and pecans. Toss to coat, and serve.

Cracked Wheat Salad

Servings: 6 | Preparation Time: 30 minutes


  • 1 1/2 cup cracked bulgur wheat, fine-medium grind
  • 1 1/2 cup seeded, chopped tomatoes
  • 1 cup chopped seedless cucumber
  • 3/4 cup chopped fresh parsley
  • 1/4 cup sliced green onions
  • 1 tsp freshly grated lemon peel
  • 1/2 cup fresh lemon juice
  • 1/4 cup extra virgin olive oil


  1. Place wheat in a large bowl; add 1 1/2 cups boiling water. Cover and let stand 30 to 45 minutes or until water is absorbed. Fluff with a fork.
  2. Add tomatoes, cucumber, parsley, onions, lemon peel, lemon juice, oil, and salt and pepper to taste; toss. Cover and chill 1 hour before serving.

Black Bean Rice Salad

Preparation Time: 10 minutes | Cook Time:25 minutes | Makes 8 servings


  • 1 can (14 1/2 ounces) chicken broth
  • 1/4 cup water
  • 1 cup long grain rice
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 medium red onion, chopped


  • 3 Tbs olive oil
  • 3 Tbs orange juice
  • 1 Tbs red wine vinegar
  • 2 tsp McCormick® Cilantro Leaves
  • 1 1/2 tsp McCormick® Cumin, Ground
  • 1 tsp McCormick® California Style Garlic Salt with Parsley
  • 1/2 tsp McCormick® Chili Powder


  1. Bring chicken broth and water to boil in 2-quart saucepan. Add rice. Reduce heat to low; cover and simmer 20 minutes or until rice is tender. Spoon rice into large bowl; cool slightly.
  2. Add beans, red and green bell peppers and onion to rice. Mix dressing ingredients in small bowl. Pour over rice mixture; toss gently. Cover.
  3. Refrigerate at least 4 hours to allow flavors to blend.