Summary: Yesterday we brought you a delicious salad dressing recipe for National Celiac Awareness Month, so today we will give you a salad recipe to go with it! This recipe is adapted from Salads for Every Season: 25 Salads from Earthbound Farm and originally called for a grain called farro, in place of wild rice. Farro is a grain about which there is much debate. The confusion seems to lay within the fact that it means something different depending on which country you are in. Spelt, wheatberries and barley are just a few of the grains referred to as farro.

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Yesterday we brought you a delicious salad dressing recipe for National Celiac Awareness Month, so today we will give you a salad recipe to go with it! This recipe is adapted from Salads for Every Season: 25 Salads from Earthbound Farm and originally called for a grain called farro, in place of wild rice. Farro is a grain about which there is much debate. The confusion seems to lay within the fact that it means something different depending on which country you are in. Spelt, wheatberries and barley are just a few of the grains referred to as farro. Either way, it is best to avoid it to be safe because it generally contains gluten. Some farro manufacturers say that the gluten levels are so marginal that it won’t bother those who are sensitive to gluten, but why take a chance?

Vegan, Gluten-Free Salad with Edamame and Arugula

Serves 6 to 8

Ingredients:

  • Salt to taste
  • 1 cup uncooked wild rice
  • 1½ cups shelled fresh (1½ pounds unshelled) or frozen edamame (soybeans) thawed if frozen (be sure to use organic to avoid GMO soy)
  • 2 cups lightly packed arugula, coarsely chopped
  • ½ cup thinly sliced scallions (white part and 3 inches of green)
  • ¾ cup Vegan, Gluten-Free Creamy White Balsamic Vinegarette Dressing
  • Freshly ground black pepper

Cook wild rice according to directions on package, or in your rice cooker. Drain and rinse it under cold running water until it is cool. Drain again, and transfer it to a large bowl.
Bring a covered medium-size saucepan of water to a boil over high heat. Add the edamame and ½ teaspoon salt and cook until the edamame is crisp-tender, 3 to 5 minutes, or if frozen, according to the package directions.

Meanwhile, fill a medium-size bowl with ice water.

Drain the edamame and plunge it into the bowl of ice water. When the edamame is cool, drain it thoroughly and add it to the rice.

Add the arugula and scallions to the mixture, and toss to combine. Add ½ cup of the creamy white balsamic vinegarette dressing and stir to combine. Taste, and add more dressing if desired. Season the salad with salt and pepper to taste, and serve at room temperature. (The salad can be refrigerated, covered, for up to 3 days.)

This dish is very forgiving, so if you want add any other fun additions, such as sesame seeds, shredded carrots, pea shoots or almond slices, go for it! It is sure to be absolutely delicious!

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