What's Cooking: Autumn Vegetable and Grain Salad - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Autumn Vegetable and Grain Salad

NECI chef Mark Molinaro and OSSU District Manager Michael Flies join us to talk about a fall salad recipe -- and changes to students' meals around the state.

Roasted Autumn Vegetable and Grain Salad with Blue Cheese and Cranberry Vinaigrette

Ingredients:

ð 2 T. Quinoa, cooked

ð 2 T. Bulgar Wheat, cooked

ð 2 T. Barley, cooked

ð 1 tps. Olive Oil

ð 1/4 Cup Dried Cranberries, rehydrated

ð ½ T. Parsley, minced

ð ¾ Cup Rocket

ð 3 T. Cranberry Vinaigrette

Ñ 1 cup dried cranberries, rehydrated

Ñ ¼ cup cranberry juice

Ñ 2 T. white wine vinegar

Ñ ¾ cup canola oil

ð ½ Cup mixed root vegetables, medium diced

ð 2 T. Blue Cheese, crumble

ð Salt to taste

Method:

Stir Quinoa, Bulgar Wheat, Barley, Olive Oil and Cranberries in a mixing bowl. Pack mixture in mold and release onto plate. Toss Rocket and Vinaigrette in a separate bowl. Lightly place salad on top of grain mixture. Place mixed root vegetables around the grain salad. Sprinkle Blue Cheese over top dish.

Cranberry Vinaigrette:

Blend together cranberries, cranberry juice and white wine vinegar on medium-high speed. Slowly add canola oil on medium speed until mixture is fully emulsified. Salt to taste.