Blood Orange & Freekeh Salad

Beans & Grains, Dairy Free, Dietary, Egg Free, MAIN DISHES, Recipes, Salads, Vegetarian

March 10, 2015 by Chef Julie RD

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Tired of boring salads? Spruce up your salad with this Blood Orange & Freekeh Salad recipe.

Is anyone else as sick of the snow as much as I am? If you live in the northeast like me, you know what I mean..
Move over Winter, bring on Spring. My warm bowls of soup cravings have past and now my cravings have moved on to fresh colorful salads.

I typically always pack a salad for lunch. It’s a sure way I will meet my fruit/veggie quota for the day. Someone I work with noticed my salad routine and asked if I ever got bored of salad every day. Honestly, no! But it’s because I don’t pack a plain ole salad. The key is to pumping it up with various colors, textures, and flavors!

Eat the rainbow with this Blood Orange & Freekeh Salad #NNM

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I always like to make sure I have a balance of protein, carbohydrates, fats, and plenty of fiber for the salad to keep me full through the afternoon.
Get adventurous! Find foods in your grocery store that you may not always pick up week to week. Blood oranges are fantastic and if you like navel oranges, you’ll definitely enjoy these too!

Blood Orange & Freekeh Salad

Author: Julie @ RDelicious Kitchen
Yield: 4

Print Recipe

Description

Tired of boring salads? Spruce up your salad with this Blood Orange & Freekeh Salad recipe.

Ingredients

Scale

1/4 cup freekeh
4 cups arugula
1 (15 oz) can chickpeas, drained and rinsed
1/4 cup unsalted walnuts
1 pint yellow cherry tomatoes, halved
1 blood orange, peeled and segmented
1/4 cup dried pomegranate seeds
2 tbsp olive oil
1 tbsp lemon juice
salt and pepper

Instructions

Cook freekeh according to package directions. Let cool.
In a large bowl, add the arugula. Add the chickpeas, walnuts, cherry tomatoes, blood orange, and dried pomegranates.
Whisk together the olive oil and lemon juice. Season with salt and pepper.
Toss to combine.

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Feta & Mint Watermelon Salad

Salads, Snacks

July 16, 2014 by Chef Julie RD

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I know there are many variations of this recipe. I like to keep it really simple – let the minimal ingredients develop powerful flavors that marinate together. The ingredients of this recipe contribute 3 out of the 5 taste sensations.

So what are the 5 tastes you experience everyday when eating?

There are five known tastes that are detected by taste buds: sweet, salty, sour, bitter, and umami. Although these tastes are detected by all taste buds, some regions of the tongue have a slightly higher sensitivity to some tastes than others.

The sweet taste is created by carbohydrates such as sucrose and fructose, as well as artificial sweeteners such as aspartame and saccharine.
The salty taste is generally created by salts containing sodium ions, such as sodium chloride (table salt) and sodium bicarbonate (baking soda). Salts containing potassium, lithium, and other alkali metal ions also produce a mildly salty flavor.
Acidic compounds, such as citric acid and vinegar, produce sour flavors.
Bitter flavors are produced by a variety of organic compounds and are generally considered an undesirable or unpalatable flavor. Many toxic chemicals produced by poisonous plants have a bitter taste, thus leading to the negative reaction to bitter foods.
Umami, or savoriness, is the most recently discovered taste, found in foods that have a “meaty” taste due to the presence of the chemical glutamate. Meat, cheese, mushrooms, and the chemical monosodium glutamate (MSG) all contain glutamate.
(source)