Grains, Blueberries, Arugula & Feta Salad

Salad:
6 cups of your favorite grains cooked

• I used 4 cups of cooked quinoa (2 c dry quinoa, 4 c water, bring to a boil, simmer 15 mins with a lid, fluff with a fork) 
• 2 cups of red sprouted jasmine rice-freezer section of TJ's, 1 packet

1-2 cups blueberries

4 cups arugula (or favorite greens)

6 green onions and green tops, chopped (red onion could be sub)

1/2-3/4 c cilantro leaves (or parsley)

1 c feta

1/2 c sunflower seeds, roasted & salted (or pecans or slivered almonds would be fine)

salt & pepper to taste

Citrus Vinaigrette-start by adding 1 cup of dressing and mix thoroughly

• let sit for an hour in refrigerator and taste to be sure it is wet enough  

(Salad can be made a few hours ahead and refrigerated or make the night before reserving the greens addition until the day of use.)

Citrus Vinaigrette Dressing:  

3/4 c avocado or grapeseed oil

1 large shallot finely chopped

1 T dijon mustard

2 lemons juiced

1/2 - 1 orange juiced (1/4 c approx)

1/4 c white wine or cider vinegar,

1 tsp of real maple syrup or 1/4 tsp of stevia

1 tsp salt, dash of pepper

• place in a bullet or small blender/food processor or jar and give it a whirl or good shake
• taste for sufficient salt....may need to add more
• SALT is the finishing touch to most dressings!!

(Dressing can be made a few days ahead and stored in the refrigerator, let it warm up a bit and shake it well to remix before using it.)

Char's creation for her daughter.Jessi's high school grad party in OH...July 2015