Parsley is the main attraction in this refreshing salad. Equally perfect for a summer barbecue or mid-winter pick-me up. Use as a side dish or turn into a full meal by adding chickpeas and other veggies.
In large bowl, toss together cooked whole grains, parsley, tomatoes, green onions and mint.
In small jar with tight fitting lid, combine canola oil, lemon juice, salt and ground pepper. Secure lid and shake swell to blend thoroughly.
Pour dressing over salad and mix well.
Rest for one hour before serving to allow flavors to blend.
Notes
This salad is great the next day, perfect for prepping ahead or making extras to last throughout the week.Add other veggies and greens like peppers, cucumbers, zucchini, kale, spinach, etc.To make the Christmas wreath, I added 2 cups roughly chopped spinach, kale and baby bok choy and some diced yellow peppers. Sturdy dark greens instead of leaf lettuce will hold the dressing well and won't get limp or wilt if keeping this salad for a few days. The "bow" I cut out of red peppers - two circles, a square and two slices. Arrange on top of the salad and have fun.