Fall Vegetable Salad | Edmonds Food Bank

Ingredients

• ¾ cup barley, whole grain couscous, or quinoa
• 1 medium bulb fennel
• 1 bunch hearty greens, such as kale, chard, collard greens or beet greens
• 1 small beet
• 1 medium firm apple
• 1 clove garlic
• ½ cup nuts or seeds, such as pecans, almonds, or walnuts
• 1 medium lemon
• ¼ cup cider vinegar
• 1 Tablespoon Dijon mustard
• ¼ cup canola oil
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper