Talk Of The TownRecipes

Actions

RECIPE # 5286 JIM HAGY CHEF'S MARKET POWER SALAD & AGAVE DRESSING Mon. Jan. 5, 2015

Posted at 2:14 PM, Jan 05, 2015
and last updated 2015-09-12 05:43:18-04

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.