Oat Berry Spinach Salad
Serves: 8 servings
  • 1 cup oat groats (also called oat berries)
  • 5 ounces baby spinach, finely chopped
  • 1½ cups cooked corn OR a 15.25 ounce can, drained
  • ½ cup chopped scallions, white and light green parts
  • 1 red pepper, seeded, ribs removed, and cut into ¼-inch dice
  • 3 ounces (6 tablespoons) olive oil
  • 1 ounce (2 tablespoons) white balsamic vinegar
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  1. Combine the oat groats with 3 cups of water in a medium saucepan and bring to a boil. Reduce heat and simmer for 50 minutes. Drain the oats and rinse under cold running water using a fine mesh strainer. Transfer to a large bowl and add the spinach, corn, scallions, and red pepper.
  2. Whisk together the olive oil, balsamic vinegar, salt, and pepper and pour over the salad. Stir all the ingredients together thoroughly.
Using a food processor fitted with an "S" blade is the most efficient way to chop the baby spinach.
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/oat-berry-spinach-salad/