Recipes

GRAIN SALAD with Muirhead Sherry Vinaigrette

  • 3 cups quinoa, cooked
  • 1 cup edamame, cooked
  • 1 red and yellow pepper, small dice
  • ½ bunch parsley, fine chopped
  • ¼ cup slivered almonds
  • ½ bottle of Muirhead Sherry Vinaigrette

Toss grain, vegetables, and nuts in mixing bowl until well mixed. Mix in Muirhead Sherry Vinaigrette until salad is moist. Add salt to taste. Rest salad for 15 minutes to allow flavors to blend. Serve in decorative bowl.

Muirhead - 2017

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