Grain Salad

Grain Salad

The inspiration

  • 8 Cups Tri-Colored Quinoa, Cooked, Cooled

  • 8 Cups Farro, Cooked, Cooled

  • 4 Cups Brown Rice, Cooked, Cooled

  • 4 Cups Cucumber, Small Dice

  • 4 Cups Tomato, Small Dice

  • 4 Cups Dannon Oikos Greek Yogurt

  • 2 ½ Tablespoons Lemon Juice, Fresh

  • ½ Cup Apple Cider Vinegar

  • 8 Each Garlic Cloves, Pressed

  • ½ Cup Parsley, Fresh, Chopped

  • 2 ½ Cups Extra Virgin Olive Oil

  • 2 ½ Tablespoons Salt

  • 1 Tablespoon Pepper

The Technique

1. Combine all grains together in a large bowl with diced cucumber and diced tomato. Set aside.

2. In a separate bowl, combine Dannon Oikos Greek yogurt, lemon juice, apple cider vinegar, pressed garlic, and parsley; whisk to combine. Slowly pour-in olive oil, whisking constantly. Season with salt and pepper.

3. Pour dressing over grain salad and fold together to combine.

Make it your own: flavor inspirations

Roasted Balsamic Vegetable, Pesto & Heirloom Tomatoes, Sesame Miso, Moroccan Style Chick Pea, Harvest Grain Salad (Sweet Potato, Cranberries, Apple, Pecans)

View Recipe Nutrition Data

Makes

48 SERVINGS (4 FL OZ EACH)

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