Cucumber, Carrot, Spring Mix and Beans
Combinations that make a great salad are endless! You can basically add any vegetable, fruit, grain, noodle, nut, or seed. Really, anything works in a salad. I try to keep most of my salads packed with fresh vegetables that are high in water content, full of nutrition, crisp in texture, vibrant in color, and have a wide variety of flavors. I think whole grains, lean proteins, fruits, and then something that adds a crunch such as toasted croutons, nuts or seeds finishes a great salad.
In this recipe, I’ve taken cucumber and carrots and made a little cure of sugar and vinegar to add a sharp bite to these crispy vegetables. Creamy black beans add protein and mint kick-in-the-butt flavor combined with softness and saltiness of herb-infused pitta bread and crumbly feta cheese. This is a great fall back salad with so many twists and turns, your taste buds will scream for more. This is also a salad to prepare ahead for dinner parties or to throw together at the last minute as guests arrive.
Cucumber, Carrot, Spring Mix and Beans
Serves 4
Ingredients:
1 cup ancient grains
2 large carrots, washed shaved into ribbons
½ English cucumber, washed shaved into ribbons
1 tablespoon sugar
½ cup white wine vinegar
2 whole wheat pitas split horizontally
4 tablespoons extra virgin olive oil
½ teaspoon dried Italian blend herbs
4 cups spring mix lettuce leaves
2 cups mixed beans, drained and rinsed
⅓ cup pistachio nuts
1 tablespoon freshly chopped mint
4 oz feta cheese
How to make:
Preheat oven to 400◦F. Take a small saucepan and add the ancient grains along with 2 cups of water. Place on the stove over a medium high heat, and bring to a boil. Turn down to a simmer, cook for 15 to 20 minutes. Make sure he grains are tender, and the water has been absorbed.
Place the ribbons of carrot and cucumber in a shallow tray. Sprinkle them with sugar then pour over the vinegar. Let it stand for 15 minutes.
Place the pita on a sheet pan and brush with 1 tablespoon of oil. Sprinkle over the dried herbs, and pop the tray into the oven and bake for 5 to 7 minutes or until the pita is crisp.
Drain the carrots and cucumber from the vinegar mixture, place the carrot and cucumber ribbons into a large salad bowl, add the ancient grains, spring mix, beans, and pour over ½ of the pickling liquid alone with the remaining olive oil, lightly toss everything together.
Sprinkle over the pistachio nuts, chopped mint and feta cheese; serve with the crispy warm pita.