(Makes 6 servings)
If you’ve got leftover brown rice from last night’s dinner, and some barley in the cupboard, here’s a hearty salad to the rescue! Chewy grains, crunchy vegetables, and a hint of raspberries, this is a perfect picnic salad on a hot summer’s day.
1) Over a large bowl, press raspberries through a sieve. Reserve liquid and discard seeds.
2) Stir in garlic, ginger, oil, and lemon juice and whisk to combine. Taste and season as desired.
3) Stir in celery, carrots, onions, and cranberries and toss to coat.
4) Stir in cooked grains and combine well.
5) Chill for at least 1 hour before serving.
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