A salad trick to live by.
. A mixture of quinoa and lentils are mixed with a quick red wine vinegar-honey vinaigrette, then spread into a thin layer on a platter and topped with tons of delicious grilled vegetables and steak. A second creamy and tangy yogurt-tahini dressing is drizzled over the whole thing. One salad. Two dressings. Why not?
Sure, you can certainly get away with just one, but when you want to pack in flavor, a two-pronged salad attack is a great way to do it. In this salad, the first vinaigrette helps seal flavor into the grains, while the tahini cream sauce brightens up the hearty notes in the grilled ingredients. And this approach can work in any salad bowl: tossing vegetables and lettuces in a vinaigrette can help brighten and flavor them, while drizzling a
, chunky herb oil, or a creamy sauce over grilled or roasted meats can help finish and round out the dish. Plus double the sauce is double the points for presentation. Your salads justThe two-dressing twist works particularly well with grains salads, because ingredients like rice, barley, quinoa, lentils, and the like can often be a bit dry unless you add in extra liquid flavor. It can also work well in a salad with add-ins like meat, seafood, and cooked vegetables.
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