Here’s a great dinner template to keep in your back pocket when you get to the end of the week and you don’t think you have anything stocked for dinner. A couple pantry staples, a little cooked whole grain, some bold-flavored condiments, a few crunchy veggies and you’re done. Here, we get inspiration from Thai flavors for the dressing—cilantro, lime juice, and garlic—but feel free to riff on it with whatever you might have on hand.
2 rainbow carrots, thinly sliced
2 radishes, thinly sliced
1/2 cup rice vinegar
2 teaspoons granulated sugar
6 cups mixed salad greens
1 cup precooked farro
1 cup drained and rinsed canned unsalted chickpeas
1/2 cup plus 1 Tbsp. fresh cilantro leaves, divided
2 tablespoons olive oil
1 1/2 tablespoons fresh lime juice
1 garlic clove, minced
1 teaspoon honey
1/4 cup unsalted shelled roasted pistachios, toasted and roughly chopped
Added sugars 1g
Calcium 10% DV
Potassium 9% DV
How to Make It
Place carrots and radishes in a bowl. Combine vinegar and sugar in a small saucepan. Bring vinegar mixture to a simmer over medium, and pour over carrots and radishes. Let stand 10 minutes.
Divide greens, farro, chickpeas, and 1/2 cup cilantro among 4 plates. Drain carrots and radishes; divide among plates.
Chop remaining 1 tablespoon cilantro. Combine oil, lime juice, garlic, honey, and chopped cilantro in a small bowl; whisk to combine. Drizzle evenly over salads. Sprinkle salads evenly with toasted pistachios, and serve immediately.
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