Ancient Grain and Vegetable Salad
If you are looking for a delicious salad that is loaded with so much goodness, this salad is it.
Servings: 4 servings
Ingredients
Cooked emmer
- ¼ cup emmer
- ½ cup water
- ½ teaspoon salt
Salad
- 1 cup salad
- 2 cups chopped cucumber
- 2 cups tomatoes
- 1 cob corn you can also use canned or frozen (that is thawed). It was about I used.
- ½ cup feta
- ½ cup chopped bell peppers
- ½ cup pecans
- ground black pepper I like to dust the top of the salad with ground black pepper across the top.
Apple Cider Vinaigrette
- ⅓ cup olive oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons dijon mustard
- 2 teaspoons honey or sugar
- ½ teaspoon minced garlic
- salt and pepper to taste
Instructions
- I like to cook my emmer in my instant pot. If you have one and want to do the same, it is simple. It is a small amount I use for this salad, but I like to batch cook. If you want to batch, it is 1 part emmer, to 2 parts water.
- Add the emmer, water, and salt to a pressure cooker. Seal the lid and cook on high pressure for 25 minutes.
- Do a quick release, then carefully remove the lid. If there is still liquid, turn the setting to saute.
- Once the emmer is cooled, start assembling the salad.
- Once the salad is together, make your dressing. I like to combine all my ingredients in a mason jar and shake well. Drizzle over the salad and mix gently.
- Now, sit back and enjoy. You deserve it!