Bob's Red Mill, Milwaukie, OR ~ Instead of your traditional green salad this summer, why not introduce your friends and family to a whole grain salad? Unlike leafy greens, whole grains will not wither and wilt in the heat and are far healthier than macaroni or potato salad. Whole grains will keep energy levels high as people embark on another round of lawn games and keep them nourished in the heat. Your family may just fall in love with the healthy, whole grain addition to the summer feast. To help you be the star of the next picnic, we have pulled out some of our favorite whole grain salads and put the essential ingredients on special (for the month of June!). Bring one to your next outing and watch how it disappears ... 

Wheat Berry and White Bean Salad 

Ingredients:
1 cup cooked Bob's Red Mill Wheat Berries (any variety)
1 cup cooked White or Navy Beans
1/2 cup Green Onion, chopped
1/2 cup Celery, sliced
1/2 cup Tomato, diced

Vinaigrette:
1/2 cup Olive Oil or Canola Oil 
2 Tb Lemon or Lime Juice (fresh) 
2 Tb White Wine Vinegar 
2 Tb chopped Parsley 
1 Tb Honey Mustard 
2 Tb Minced Shallot 
1/4 tsp Sea Salt
1/4 tsp ground Black Pepper
Mix the vinaigrette by combining all the ingredients with a whisk or in a blender. Add the salad ingredients and mix well. Let chill overnight or for several hours to let the flavors blend. Served chilled on a bed of leaf lettuce.

To view full nutritional information, click here.

French Bean and Berries Salad 

Ingredients:
2 cups cooked Organic Kamut® Berries
2 cups cooked Flageolet Beans
1 cup Green Onion, chopped 
1 cup Tomatoes, diced
2 cups Spinach, chopped

Vinaigrette:
1/2 cup Olive Oil                            
1/4 cup Lemon Juice
2 Tbsp. White Wine Vinegar    
2 Tbsp. Dijon Mustard
1/4 cup Shallots, minced              
1 tsp. Thyme
1 tsp. Tarragon
1 tsp. Parsley Flakes
1/2 tsp. Sea Salt
1/2 tsp. Black Pepper

Soak Flageolet Beans (about 1 cup) overnight. Drain water and rinse off beans. Place beans in pot covered with plenty of water. Bring to a boil; reduce heat to a simmer, placing lid on pot. Cook until beans are soft, about 1 hour. Place Kamut® Berries (about 1-1/2 cups) in a pot and bring to a boil. Reduce heat to a simmer and place a lid on the pot. Cook until berries are soft, about 1 hour. While beans and Kamut® berries are cooking, mix vinaigrette ingredients together in a large bowl. Slice veggies and place in the bowl. Drain beans and berries and rinse in cold water. Measure out 2 cups of each - the beans and the Kamut® berries - and add them to the other ingredients in the bowl. Blend together all ingredients with vinaigrette and chill for a few hours or overnight.

*Any whole grain or combination of grains can be used instead of the Kamut® Berries in recipe, such as Whole Oat Groats, Hull-less Whole Barley, Wheat Berries, Long Grain Brown Rice or Spelt Berries.

To view full nutritional information for this recipe, click here.

See more Whole Grain Salad Recipes from Bob's Red Mill, they have a bunch!