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Steel Oat Cut Salad

Ingredients
 2 cups Steel Cut Naked Oats
 2 cups Water
Apple Cranberry Salad
 2 Large apples diced
 1 cup Toasted pecans
 ½ cup Celery
 ¼ cup Green onions
  cup Dried cranberries
 2 tbsp Orange juice concentrate
 raspberry vinaigrette (this can be bought commercially, or prepared at home by following a recipe like this one)
Directions
1

To prepare the oats, start with 2 cups of Steel Cut Naked Oats, and roast them in a frying pan on medium high heat for 5-6 minutes. Stir fairly often, particularly when the oats start to darken, or you'll be left with a panful of burnt oats...not so nice! You will start to hear the occasional popping noise, and that's a good indication that the oats are done. Roasting the oats this way really brings out their nutty flavour, and helps them to keep a firmer texture after they cook.

2

While the oats are doing their thing, boil an equal proportion of water (2 cups) in a small pot.  When the water has boiled and the oats are nicely roasted, combine them and let them sit for 1 minute.  The oats should be somewhat soft, but they will still retain their shape and a bit of chewiness.  Cover the oats with cold water to rinse them, and then drain with a fine sieve.
 

3

Now comes the fun part – get creative with whatever veggies or salad additions you have on hand.  Here’s one of our favourite fruit-y combinations to help liven up the winter.

Some of our other favourite combinations are to go Tabouli style with heaps of parsley, tomatoes and cucumbers, or a simple balsamic dressing with asparagus, peppers, and feta (pictured below).

For Apple Cranberry Salad..
4

Combine all of the Apple Cranberry ingredients together with the prepared steel cut oats. Ta daaa! This salad is nicest when it's chilled a bit, so let it sit in the fridge for at least half an hour (or up to a day) before serving.