JIM HAGY / CHEF'S MARKET CATERING & RESTAURANT
Super Food Power Salad:
Baby spinach, 8 cups
Fresh Blueberries, 1 cup
Colleen's Five Grain Salad
Avocados, 2 diced.
Agave Herb Vinaigrette, 8 oz
In four separate serving bowls place 2 cups of baby spinach, top each with a 1/4 cup of fresh blueberries and a half of dice avocado, scoop 1/2 of Colleens Winter Grain Salad on each bowl, then drizzle each with 2 oz of Agave Herb Vinaigrette
Colleen's Winter Five Grain Salad:
Quinoa 1 cup cooked
Brown Rice 1 cup cooked
Wild Rice 1 cup cooked
Bulger wheat, 1 cup, cooked
Couscous , 1 cup, cooked
Chopped Celery 2 cups
Chopped tomato, 2 cups
Chopped Parsley , 3 cups
Dried currants, 2 cups
Toasted chopped pecans, 2 cups
1/4 cup tamari
1/4 cup olive oil
1/4 cup canola oil
1/4 tsp salt
1/4 tsp pepper
1/8 tsp cayenne
1 TB brown sugar
In a large bowl tossed together the first ten ingredients. In a small bowl whisk together the remaining liquid ingredients and spices. Mix together the grains and dressing. Refrigerate for at least 4 hours.
Agave Herb Vinaigrette:
Apple cider vinegar 3/4 cup
Agave nectar 1/2 cup
Canola Oil 3/4 cups
Shallot , fine diced x 1 tbsp
Onion powder 1/4 tsp
Worcestershire sauce, 1 dash
1/2 tsp each fine chopped, parsley, sage, rosemary, tarragon, thyme.
Mix everything but the oil in a small mixing bowl, slowly add the canola oil mixing briskly.
