Enjoy your spring salad with a sizzling steak, or a chunk of chargrilled chicken; alternatively, skip the meat altogether and top with crushed sprouted almonds, lightly toasted pine nuts, or mashed avocado and a poached egg. This recipe calls for Carolina Gold Rice, but you can swap with bulgur wheat, barley, buckwheat, or amaranth; all are worthy contenders.
The same goes for parsley. Traditional tabbouleh recipes use plenty of parsley, but feel free to replace this ingredient with spinach or enjoy a mix of both. Go ahead and make your own vinaigrette; it adds a tangy touch to this refreshing spring salad.
Add oil to a small bowl, add crushed garlic, dandelion powder, wild ramp, lemon juice, dijon mustard, and salt, and whisk until combined. Add additional seasoning if necessary.
Salad Instructions:
Measure out half a cup of uncooked rice and cook according
to packet instructions.
Add your rice or preferred grain to a bowl.
Crush the garlic.
Dice the cucumber into smallish chunks.
Thinly slice the green onions.
Wash and chop the parsley.
Add all these ingredients to a bowl along with pepper salt
and mix.
Pour dressing over the salad, and garnish with crushed
almonds and/or toasted pine nuts and serve with a protein.
