Protein Packed Summer Salad
Recipe type: Salad
For the Salad
  • 3 cups barley cooked (About 1.5 cup uncooked)
  • 2 cups wild rice cooked (About 1 cup uncooked)
  • 2 cups french green lentils (About 1 cup uncooked)
  • 1 cup of corn cooked (fresh, or frozen works best)
  • ½ red pepper diced.
  • 1 cup edamame (shelled)
  • ½ cup toasted walnut pieces
  • ½ cup parsley chopped
  • 1 or 2 green onions for garnish
Dressing Ingredients
  • 1 cup of orange juice
  • 3 tbsp maple syrup
  • 3 tbsp champagne vinegar
  • 1 tsp Dijon mustard (I used the grainy type)
  • ½ clove of garlic minced
  • salt and pepper to season
  1. Cook the grains and lentils according to the packages instructions. Be sure to not over cook the lentils or barley, as you still want them to have a firm texture for the salad and not turn to mush)
  2. Also, rinse the barley well when it's done cooking to get rid of some of the starch before adding to the bowl.)
  3. Place all salad ingredients (barley, lentils, wild rice, corn, red peppers, edamame, butter beans, parsley, and toasted walnuts in a bowl.
  4. For the dressing, place all ingredients into a jar, an stir gently to blend.
  5. Add the dressing to the entire salad bowl and mix, or let each person add their own dressing to their serving.
  6. Garnish with green onions, salt and pepper if desired.
Nutrition Information
Serving size: 358 Calories: 398 Fat: 8 Saturated fat: 1 Unsaturated fat: 7 Trans fat: 0 Carbohydrates: 70 Sugar: 13 Sodium: 234 Fiber: 12 Protein: 16 Cholesterol: 0
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