Lately, I’ve been testing a lot for the farmer’s market. This means that I’m surrounded by a lot of baked goods of which I am obligated to eat at least a few to know whether or not they are delicious or disgusting. It’s a hard life, but it’s more than made up for with runs, walks, more runs, and salads like this one.
This is a typical dinner or lunch for me. I tend to combine whatever grain I feel like cooking with some fresh veggies, a bit of toasted nuts for crunch, and a light dressing to bring it all together. This combination has never let me down and is infinitely customizable depending on what’s available. It also holds up really well in the fridge and can be served cold, warm, or at room temperature.
When I went about making this salad this weekend, I remembered I had these preserved lemons in my pantry and decided to make a simple dressing with them. They lend a bright and tangy flavor to the salad with just the right punch of saltiness. I ended up topping my salad with a bit of crumbled feta, but it is most definitely just as delicious without it.
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