Winter Salad

lfpress.com

Helen Wright

subheading: Dressing:

1 tsp. (5 ml) Dijon mustard

½ tsp.(2 ml) sea salt

Zest and Juice of 1 lemon (about ¼ c. (50 ml) )

1 tsp. (5 ml) maple syrup or honey

⅓ c. (75 ml) extra virgin olive oil

pepper to taste

note: (Note: you can also add ½ tsp. (2 ml) of garam masala and a pinch of red pepper flakes to the dressing)

subheading: Salad:

3 cups (750 ml) of cooked barley, quinoa, wheatberries or freekeh

2 cups (500 ml) of roasted and cubed sweet potato or squash

2 cups (500 ml) blanched broccoli florets

½ c. (125 ml) halved grape tomatoes

⅓ c. (75 ml) chopped parsley

¼ c. (50 ml) slivered or sliced almonds or chopped walnuts

3 green onions, chopped

4 cups (1L) baby kale or spinach

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