Get ready for spring recipes. I have a whole list going for you in bright mint marker waiting to go. This spring salad blends chewy and buttery tasting Kamut khorasan grain with a biting vinegrette of dijon mustard over peppery arugula, earthy beets and sweet dried apricots. It really hits all of the notes you need. But before you get all hissy over the arugula, because people don't like arugula alone, give it a chance in tandem with something more. Yes, it kind of sucks plain. Just keeping it real. But add it over a steak or with kind of a stinky cheese? Just right. It needs a strong friend. That's your cue dijon dressing.
This is a recipe that can be done ahead of time and kept in the fridge. If the husband and I are having a day, and when we are going through the ungodly amount of sports memorabilia and 'things' he inherited or if I have several meetings and clients out and about, this is the type of thing I can throw together in 5 minutes when I get home. Because if it takes more than five minutes (and my clients usually slip up here!), it's tempting to order out for total junk. So do this now, thank me later. And I'll thank you all a ton if you want to come sort baseball cards. I'll feed you salad. And at this point, maybe pay you to take them off our hands.
Beet, Apricot and Kamut Spring Salad with Dijon Dressing
- Kamut Khorasan wheat, cooked
- Dijon Vinaigrette: 1 tablespoon dijon mustard, 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1/2 tablespoon sugar or honey
- Baby Arugula
- Beets, cooked and sliced into rounds
- Dried apricots, diced
Directions: Place vinaigrette ingredients in a jar and shake. Pour over cooked khorasan wheat and beets and toss to combine. Place baby arugula on a plate. Top with dressed beets and grain. Dice diced apricots and toss over the salad. Could that be easier? Me thinks not.
Do you love or hate arugula? Is there one strong food you can't stand?