Red rice • Barley • Sugar Snap Peas • Radishes • Kohlrabi • Smoked Paprika Vinaigrette
By Urban Roots Youth Youth and chef coach Tre Hardy
Southern Vacation By Urban Roots Youth
Take a food field trip down south.
Zarea, Cecilia, Stephanie and Sesay joined forces with personal chef Tre Hardy to create this garden bowl. The youth wanted to try some new foods and food combinations while bringing forward a cuisine that hasn’t been part of the Roots salad line-up before. The rice, barley, vegetable mix starts your food field trip down south. A smoked paprika vinaigrette make for a fab hit of flavor. South is good, even when you’re living North.
Southern Vacation
with smoked paprika vinaigrette
Makes 8 (1-cup) servings
Salad Ingredients
- ½ cup uncooked red rice
- ½ cup uncooked pearled barley
- 1 cup sliced celery
- 1 cup small cherry tomatoes, halved
- 1 cup shredded kale or chopped Swiss chard (include stems)
- ¾ cup chopped radishes
- ¾ cup chopped kohlrabi
- ½ cup chopped sugar snap peas
- 8 cups mixed baby salad greens
Dressing Ingredients
- ⅔ cup canola oil cup
- ¼ cup white wine vinegar
- 1 Tbsp. maple syrup
- 1 Tbsp. Dijon mustard
- 2 tsp. Worcestershire sauce
- 1 tsp. smoked paprika
- ½ tsp. salt
- ¼ tsp. finely chopped garlic
Topper
- ½ cup crumbled goat cheese
- ¼ cup chopped fresh chives
Directions
- In two sauce pans, cook rice and barley according to package directions. Let cool.
- Mix remaining salad ingredients, except the greens, in a large bowl. Stir in rice and barley.
- To make the dressing, process all the dressing ingredients in a blender until smooth.
- Spoon the salad mixture over greens. Drizzle with dressing and sprinkle with cheese and chives.
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