Whole-Grain Salad with Charred Broccoli, Spring Onions & Parsley-Sumac Vinaigrette
For this easy healthy salad, chef Hugh Acheson shows the power of charring vegetables as a way to add interest to a salad. This flexible recipe can be made with a variety of whole grains, such as wheat berries, farro or pearl barley. The salad revels in the spring arrival of radishes, spring onions and bright green parsley. Sumac, which is commonly used in Middle Eastern cooking, adds a touch of tartness. Look for it in well-stocked spice sections at your market.
Serving Size: 1 cup
Per Serving:344 calories; protein 7.6g; carbohydrates 27.1g; dietary fiber 6.3g; sugars 1.7g; fat 24.2g; saturated fat 4.9g; cholesterol 16.2mg; vitamin a iu 1938.3IU; vitamin c 51.5mg; folate 50.1mcg; calcium 111.8mg; iron 1.9mg; magnesium 18.8mg; potassium 342.7mg; sodium 483.5mg.
Exchanges: 3 1/2 fat, 1 1/2 starch, 1 vegetable, 1/2 medium-fat protein
To make ahead: Refrigerate vinaigrette (Step 3) for up to 1 day.