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Food 52’s Healthiest: Radish and Pecan Grain Salad


Every Tuesday, we scan Food52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s also really good for you.
(Photo Credit: Sarah Shatz for Food52.com)

 

Every Tuesday, we scan Food52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s also really good for you.

A delicious grain salad is a great recipe to keep on hand. If you make it on Sunday, you can tote it to work and eat it throughout the week.

Use protein-rich quinoa for an energy boost, and the low-calorie radishes will provide your body with vitamins and minerals.

(Photo Credit: Sarah Shatz for Food52.com)

Radish and Pecan Grain Salad
Serves 6 to 8 as a side

2 cups mixed grains (like farro, freekah, wheat berries, wild rice, and quinoa, pearl barley, or any combination of the above)
1 cup baby arugula leaves
1 cup parsley leaves, minced
1/2 cup tarragon leaves, minced
1/2 cup mint leaves, cut in a chiffonade
1/2 pound pecans
1/4 cup walnut oil
1/4 cup sherry vinegar
1 cup lime, watermelon, or French breakfast radishes, cut into thin slices, preferably using a mandoline
1/4 cup shallot, minced
1/4 cup olive oil
1/2 cup raisins
1/2 cup dried cranberries

1. Bring a large pot of heavily salted water to a boil. Add the grains and cook until just tender, about 25 minutes. (With grains like wild rice and wheat berries, add them to the pot first and cook 10 minutes before adding remaining grains).

2. Drain the grains into a colander, then set aside until warm to the touch.

3. Combine all the ingredients in a large bowl and toss well. Season with salt to taste.

More healthy recipe’s from Food52.com

Amagansett Corn Salad
One Pot Kale and Quinoa Pilaf

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