Salads and Sides

Whole grains, olives, herbs, vegetables, and cheese make this dish a great balanced meal. While the salami adds extra Mediterranean flavor, you can leave it out if you prefer a vegetarian salad.

Crisp green onions, juicy cucumbers and tomatos, and just the right amount of mint and lime juice. Make this dish up to one day before a gathering - stir occasionally and the flavors only get better as it sits!

This simple salad from Elisabeth Luard, author of a book on Latin American cooking, can be served as an accompaniment in which the nutty sweetness of the quinoa is balanced by the acidity of the citrus. Serve with thick slices of corn bread or thick whole wheat tortillas, hot from the griddle.

Did you think that oats are just for breakfast? You'll be surprised to learn that oats can make a great side-dish pilaf that rivals any other whole grain. Try this for an unexpected delight.

This savory side dish pairs especially well with poultry, pork or wild game. Quantities are scaled for restaurant and foodservice use.

Smoky bacon and pleasantly sharp arugula round out this hearty side dish.

A refreshing arugula salad accented with wild rice, grapefruit, and pecans tossed in a grapefruit-shallot vinaigrette.

Summer and autumn fruits mix with a sweet but zesty raspberry vinaigrette in this no-fuss brown rice salad.

Indonesian cuisine is a riot of flavors. I like the sweetness of one of the red rices here, but any brown rice will also be delicious. Himalayan red rice takes less water, so use the smaller measure if using it, while the other red rices need more liquid.

Recipes don't get much simpler than this. You can vary the vegetables according to what you have on hand.

The sweetness of the pear combines perfectly with a tangy blue cheese vinaigrette in this light but satisfying rice salad.

This creative salad or appetizer has great 3-D appeal on the plate. Quantities are scaled for restaurant and foodservice, but would also be suitable for a luncheon with a dozen friends. Your choice of any whole grain or combination of whole grains can be substituted for the Indian Harvest Whole Grain 5 Blend.

The salad tastes best when freshly made; the wheat berries tend to harden when refrigerated. To improve the texture of any leftovers, loosely cover the salad with waxed paper and microwave it for about 20 seconds. Perk up the taste with a little lemon juice.

These crispy cakes make a delicious side dish– or top with quartered grape tomatoes and salad greens tossed in your favorite vinaigrette (as shown) for a an elegant appetizer or even a light meal. Vegetable broth may be substituted for chicken broth.

Spicy, crunchy, and flavorful, this slaw is worlds above the cabbage-in-mayo concoction you may associate with "slaw." In fact, this dish makes a complete meal, with a wide range of vegetables and protein-packed quinoa.

Just like the name states, this salad is perfect for lunch or dinner during the hot summer months - especially as there's next to no cooking involved! Add more or less hot sauce to suit your tastes and enjoy this hearty bulgur salad.

Delicious and satisfying whole grains and garbanzos, studded with dried fruit gems in a zesty and unusual dressing. Can't find farro? Experiment with your favorite whole grains.

You can serve this delicious warm grain salad with a garnish of duck confit, as shown, to make a stunning luncheon dish.

Tabbouleh is traditionally made with bulgur wheat. In fact, though, any whole grain can be used in tabbouleh, and this version, made with quinoa, is the perfect choice for those following a gluten-free lifestyle.