New York Salad


  1. Prepare grain blend according to package instructions. Chill and reserve for service.
  2. To prepare lemon-mint dressing; In a small bowl combine lemon juice, mustard and garlic until blended, drizzle olive oil in slowly. Stir in chopped mint and season with salt and pepper to taste. Transfer to a clean container with cover, keep refrigerated until service.
  3. To make fried capers; Drain capers using a colander and pat dry with paper towel. Heat vegetable or grapeseed oil in small saucepan over medium-high heat. When oil is hot add dried capers in small batches to avoid overcrowding and reduce spattering oil. Fry, swirling pan lightly until capers are light brown, about 45 seconds. Transfer capers to a plate lined with paper towels to drain oil. Repeat until all capers are fried. Hold at room temperature until service.
  4. To serve; Arrange chilled plates on counter. Sprinkle 3 oz. of chilled grain blend sparingly. Take avocado halves out of their package, slice into quarters then into strips. Arrange 3 slices each of avocado, tomato, red onions, cucumbers and radishes around plate on top of grain blend, being careful to show all ingredients and colors. Add 2 oz. smoked salmon slices and sprinkle remaining 1 oz. of grain blend over each plate. Drizzle 1 oz. prepared lemon-mint dressing and garnish with 1 Tbsp. fried capers and a light sprinkle of bagel seasoning.


  • 40 oz Simplot Good Grains™: Couscous, Red Quinoa and Vegetable Blend 6/2.5lb
  • 1/4 cup lemon juice
  • 1 tbsp mustard, dijon
  • 1 tbsp minced garlic
  • 1/3 cup oil, olive
  • 1/3 cup mint, fresh, chopped
  • salt, to taste
  • black pepper, to taste
  • 3 1/2 oz capers
  • 1/4 cup oil, vegetable or grapeseed
  • 5 ea Simplot Harvest Fresh™ Avocados: Individually Wrapped Avocado Halves, Fresh 48/1.5oz
  • 30 slices tomato(es), 1/4 in.
  • 30 slices onion(s), red, thinly sliced
  • 30 slices cucumber, thinly sliced
  • 30 slices radish(es), thinly sliced
  • 20 oz salmon smoked, sliced
  • Everything but the bagel seasoning, as needed