Such an inspired title right? I couldn’t exactly come up with the best way to describe this yummy ” Make Ahead Layered Salad with Oil Free Orange Ginger Dressing” recipe that I found on the vegan blog, Oh she glows. This lovely salad has been my lunch for the week and it is visually pleasing (lots of wonderful colors going on), extremely tasty, and very filling.You can either layer the salad like the recipe calls for or mix it all together like I did. I didn’t layer it because I don’t have any mason jars around the house to put it in. However, Angela from Oh She Glows did and it looked quite pretty:
I think the coolest ting about this recipe is that it enabled me to try wheat berries for the first time. Before I made this dish, I had a vague idea what they were–I at least knew they weren’t truly berries…lol But after doing some research on them, I discovered that they are whole wheat kernels, that are packed with iron, protein, and fiber.
Quinoa, which is a grain on heavy rotation in my house, is the other grain in the recipe. Quinoa is also packed with protein and very easy to cook. If you haven’t tried Quinoa, I highly recommend you do!
As far as veggies, the salad has edamame, green and red peppers and carrots in it. What a wonderful combination they make in this salad!
But the real star of the salad is the Oil Free Orange Ginger Dressing! The salad is not the salad without it! If you have a juicer, I would highly recommend you make your own apple and orange juice for the dressing. There’s nothing like fresh juice!
Here’s my not layered salad. Doesn’t it look good?
I have been excited to pack this in my lunch box every morning. It’s great if you need a lunch that is filling, yet won’t weigh you down or make you sleepy. I definitely will be making this again.
Here’s the recipe:
Make Ahead Layered Salad With Oil-Free Orange Ginger Dressing
Yield: four 500-ml mason jars, with a bit leftover (or one big container full, like me)
for the salad:
- 1 cup uncooked wheatberries (makes 2 & 1/4 cup cooked)
- 1 cup uncooked quinoa (makes 2.5 cups cooked)
- 1 cup edamame
- 1 cup diced carrots (about 2)
- 1.5 cups diced red pepper (1 large)
- 1.5 cups diced green pepper (1 large)
- 1/2 cup finely chopped fresh parsley
- Herbamare or kosher salt, to taste
for the dressing (makes four 1/4 cup servings):
- 2/3 cup 100% pure orange juice (or use freshly squeezed)
- 1/3 cup 100% pure apple juice
- 1 tbsp apple cider vinegar
- 1 tbsp fresh minced ginger
- 1 tbsp fresh lime juice
- kosher salt, to taste (I used 1/4 tsp)
1. In a medium-sized pot, add quinoa and 1.5 cups water. Bring to a boil, reduce heat to low, cover, and simmer, until fluffy, about 15-20 minutes, watching closely so it doesn’t burn. Do the same for the wheatberries, in another pot, but add 2 cups of water and cook until tender and chewy, likely cooking for about 5 mins longer than the quinoa.
2. Meanwhile, chop the vegetables. In a bowl or jar, whisk together the dressing ingredients and set aside.
3. When the grains have cooked, grab your 500-ml mason jars (if layering), and add into each: 1/2 cup wheatberries, 1/4 cup green pepper, 1/4 cup red pepper, 1/2 cup quinoa, 1/4 cup carrots, 2 tbsp parsley, and 1/4 cup edamame per mason jar. You may have to push it down a bit. Repeat as necessary. Makes enough for 4 mason jars, with a bit leftover. Alternatively, you can just mix the salad together into a big bowl along with the dressing. Will keep in the fridge for 5-6 days.