Recipe - Citrus Grain Salad

2 lg Naval oranges
4 cup Cooked grains, such as
brown rice, barley or
kamut
1 tablespoon Grated orange zest
1/3 cup Fresh parsley, minced and
tightly packed
1 cup Carrots, shredded
One half cup Celelry, finely chopped
1/3 cup Raisins or currants
2 tablespoon Olive oil
2 tablespoon Safflower or canola oil
1 tablespoon Wine vinegar
3 tablespoon Lemon juice, fresh squeezed
One half teaspoon Sea salt or to taste
Freshly ground pepper
Lettuce or radicchio leaves

Grate 1 tablespoon zest from oranges (grate with gentle pressure to remove
only the colored part). Set zest aside. Peel oranges and separate into
sections. Set aside about 8 sections for garnish and coarsely chop
remainder. Combine grains, orange zest, chopped oranges, parsley, carrots,
celery and raisins in large bowl. For dressing, combine oils, vinegar,
lemon juice, salt and pepper to taste in food processor or jar. Pulse
briefly or shake well to blend. Pour dressing over grain mixture and toss
until thoroughly blended. Taste and add more salt or lemon juice, if
needed, to perk up flavors. Serve on a bed of lettuce leaves and garnish
with reserved orange sections.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini