Easiest Ever Never-the-Same Potluck Salad

I don’t remember where I got the original recipe for this salad, but I remember making a version of it way back in the seventies, using instant white rice (yes- that was the grain of choice back then), and frozen peas (about the only vegetable we used, too).

I’ve revived and updated it this summer and I now have a new old recipe that has become one of my favourites. It is so versatile and easy that you can probably make it right now- the only thing is that I never make it exactly the same way twice. So, I will give you the rough recipe and show you the version I made for the last barbecue/potluck I went to.

1. Start with 4-8 cups of any pre-cooked grain you like (this is great for quinoa, couscous, freekeh, anything. I used an ancient grain mix and leftover rice the last time I made this).

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2. Add in 2-6 cups of chopped veggies. Again- whatever you have on hand will work. For the last salad I chopped and cooked one red pepper and one onion. Then I added those to one package of “Japanese style” frozen veggies (edamame, black beans, barley and broccoli). This made a salad filled with lightly cooked veggies, but I have made it with raw veggies at other times and it is just as good. (Green onion is good, as are different bean mixes, use your imagination or just clean out your fridge).

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3. Mix up the dressing:
-1/3 cup light oil (I used canola)
-1/3 cup lime juice (or mix lemon and lime)
-1/8 to 1/4 cup red wine vinegar (or another vinegar of choice)
-1 to 2 Tablespoons of worcestershire sauce (vegan is my choice)
-1 heaping Tablespoon of cumin
-1 teaspoon chili powder
-1/2 teaspoon onion powder
-1/2 teaspoon garlic powder
-1/2 teaspoon lemon pepper
-1/2 teaspoon hot spice mix (I use Cowichan Bay seafood spice or a hot BBQ mix, but try your own favourite mix).
-a pinch of salt and pepper to taste.

4. Blend the dressing up well. Taste and adjust spices to taste. Pour it over the salad. Stir.

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It tastes good right away but if you can hold yourself and your family back and let it sit in the fridge for a while, it will be even better. Sadly, it appears that we did not do this since I have no lovely staged pictures of the final salad in a pretty bowl. Just this picture from when I poured the dressing over and started mixing. I guess you’ll just have to make it yourself. You’ll see.