As fresh spring vegetables start to pop up, combine them with some cooked grains and a creamy feta dressing. Add some protein by topping the salad with our newest tinned fish line, Scout Canning Ontario Trout with Dill.
Grain Salad with Feta Dressing
Ingredients
Feta Dressing
- 2 cups mixed tender herbs – basil, cilantro, mint, dill, parsley, tarragon
- 1 garlic clove
- 1 jalapeño – seeds removed to reduce spiciness
- 3 Tbsp olive oil
- 2 lemons
- ¾ cup buttermilk or greek yogurt
- 4 oz Feta
- salt
Grain Salad
- 1 cup dried grains – farro, freekeh, barely, bulgar, wild rice
- 1 lbs mixed crunchy spring vegetables – snap peas, cucumbers, radishes, fennel
- 3 scallions
- ⅔ cup pistachios
- 1 can Scout Canning Ontario Trout with Dill
Instructions
Make the dressing:
- In a blender, combine the herbs, garlic clove, jalapeño, olive oil, Feta, the zest of half of a lemon, the juice of 2 whole lemons, and the buttermilk. Blend until smooth and pale green. Season the dressing with salt and transfer to a medium bowl.
Make the salad:
- Cook the grains according to package directions. Place in a large mixing bowl to cool.
- Thinly slice the crunchy vegetables. Add to the bowl with cooled grains.
- Coarsely chop pistachios and thinly slice scallions. Add to the bowl.
- Pour half of the dressing over and stir well to combine, adding more as needed until thoroughly coated. Reserve the remaining dressing for another use. Season the salad with salt.
- Divide among plates. Open the can and flake trout on top of the salad.
