Citrus & Fennel Grain Salad

6 c. fresh baby spinach

3 c. cooked barley

1 fennel bulb, cored and thinly sliced

2 c. cherry tomatoes, halved

4 oranges, peeled and chopped

2/3 c. orange juice

1/4 c. white wine vinegar

1 T. plus 1 t. Dijon mustard

1/4 c. chopped fresh mint

Sea salt and freshly ground black pepper, to taste

1/4 c. roasted pine nuts

In a large bowl, combine spinach, barley, fennel, tomatoes, and oranges. Toss to combine.

For dressing, in a small bowl whisk together orange juice, vinegar, and mustard. Stir in mint.

Just before serving, pour dressing over salad and toss well to coat. Season with salt and pepper. Sprinkle with pine nuts.

Makes 12 cups.

Adapted from forksmealplanner.com.  

Pomegranate Splash Salad

4 c. fresh baby spinach

4 c. spring mix salad greens

3/4 c. crumbled feta cheese

3/4 c. pomegranate seeds

3/4 c. raspberries

1/3 c. pine nuts, toasted

Dressing:

1/2 c. thawed cranberry juice cocktail

3 T. olive oil

2 T. rice vinegar

Dash of salt

Combine salad ingredients in a large bowl.

In a jar with a tight-fitting lid, combine dressing ingredients. Shake until combined. Serve dressing with salad.

Serves 8.

Adapted from TasteofHome.com. 

Quinoa-Arugula Salad

1-1/2 c. quinoa

3 c. water

Zest and juice of 2 oranges

Zest and juice of 1 lime

1/4 c. brown rice vinegar

4 c. arugula

1 small red onion, peeled and thinly sliced

1 red bell pepper, seeded and cut into 1/2" pieces

2 T. pine nuts, toasted if desired

Salt and pepper to taste

Rinse the quinoa under cold water and drain. Bring 3 c. water to boil in a pot. Add the quinoa and bring the pot back to a boil over high heat. Reduce the heat to medium, cover, and cook for 15-20 min. or until quinoa is tender. Drain any excess water, spread the quinoa on a baking sheet, and refrigerate until cool.

While the quinoa cools, combine the orange juice and zest, lime juice and zest, brown rice vinegar, arugula, onion, red pepper, pine nuts, and salt and pepper in a large bowl. Add the cooled quinoa and chill for 1 hour before serving.

Serves 4.

Adapted from Forks Over Knives: The Cookbook, p. 61.