This post is sponsored by Mirum. All opinions are my own.
Spring Grain Salad with a Honey Dijon Vinaigrette ~ It’s the kind of salad that can pull double duty as legit meal if you add chicken to it like I did here. Whichever you decide to serve – as a first course or as a meal – don’t forget the Honey Dijon Vinaigrette made with Maille® Honey Dijon. It pulls this salad together for a sweet and salty balance.
It’s also one of my favorite vinaigrettes that works well on so many salads. To make it just right, I’m going to have to insist you use Maille Honey Dijon. All their mustards are the top of the line, but this one – this is the one that everyone in my family loves. It’s a mix of sweet and luscious honey with the pungency of Dijon mustard.
You’ll definitely want to stock up on this one because it’s super versatile and can be used as a sandwich spread, a glaze for vegetables and brushed onto any roasts. To keep things easy, you can buy it from Walmart. Just head down the condiment section of the store, or if your pressed for time use Walmart’s Online Grocery Pickup and order all you need then conveniently drive up and a Walmart employee will bring your order out to your car.
Now that we have the logistics out of the way, let’s agree that this is the perfect spring salad to go with the main dish for your Easter spread. Which by the way, I have just the right crowd-pleasing main dish: Mustard & Lemon Chicken thighs. Click here for the recipe.
One more thing, when you make this salad, don’t forget to tag me #bakersroyale and #OhMaille #MyMaille #IDidItMailleWay #Walmart so we can see your take on this recipe. Pssst . . . can you see the clever play on Maille’s pronunciation of “MY” with the tags there—so fun!
Spring Grain Salad with a Honey Dijon Vinaigrette
- 2 garlic cloves, grated on a microplane
- 2 tablespoons Maille® Honey Dijon Mustard
- 2 tablespoons fresh lemon juice
- 1/8 teaspoon salt
- Fresh ground pepper to taste
- 3/4 cup olive oil
- 4 cups arugula, thick stems trimmed sliced radishes, for garnish
- 2 cups cooked quinoa
- 2 cups forbidden rice
- 2 cups chopped grilled chicken
- 4 oz. sugar snap peas, trimmed, strings removed
- watermelon radishes
In a medium bowl, whisk together garlic, Maille Honey Dijon Mustard, lemon juice, salt and pepper. Slowly whisk in oil. Set dressing aside.
In a large bowl, toss dressing with arugula, grains, chicken, snap peas, watercress radishes. Season with salt and pepper and toss to combine.