An Easy Summer Salad in the Making
Putzing around the kitchen with my grandson, Austin, is always a culinary adventure. Cooking is his hobby and he goes about it with the ease of a seasoned chef. He’s especially skilled at using whatever’s on hand, which makes him a perfect Pandemic companion. Austin mixes his own sauces and creates his own dishes, tasting and smelling everything as he goes along.
While sequestered at the farm, we made this video of the two of us making a salad. He calls it a Mixed Green Salad with Quinoa and Chickpeas, a fine, healthy combination for summer cookouts.
Sorry the video goes for six minutes. I talked too much. But that’s what happens in my farm kitchen.
Mixed Green Salad with Quinoa and Chickpeas
- 3 cups chopped mixed salad greens
- 1 cup quinoa, cooked
- 1 can chickpeas, rinsed
- 1/2 cup shredded carrot
- 1 can chickpeas, drained and roasted. Recipe here
- 1/2 cup cherry tomatoes, halved
- 1/2cup cucumber, julienned
- 1/4 cup feta chees
- 2 Tbs. pickled red onions
Combine all ingredients and mix with Apple Cider Vinaigrette.
A Basic All-Purpose Salad Dressing
Even if you don’t make the salad, by all means try the vinaigrette that he describes. It’s a basic apple cider vinegar you can use on any salad. If you ever start making your own dressings, you’ll never go back to store bought. As you can see in the video, it takes only a few minutes to whisk the ingredients together.
Apple Cider Vinaigrette
- 1/4 cup apple cider vinegar
- 1/3 cup olive oil
- 1 Tbs. honey
- 1 Tbs. Dijon mustard
- Salt and pepper
- 1 minced garlic clove
Combine all ingredients and shake to mix in small glass jar,