Feta grain salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Wheat |
| ½ | cup | Spelt |
| ½ | cup | Rye berries |
| ¾ | cup | Diced Feta; (about 3 ounces) |
| ¾ | cup | Thinly sliced red onion |
| ¾ | cup | Julienne strips seedless cucumber |
| 7 | tablespoons | Olive oil |
| ⅜ | cup | Julienne strips drained bottled roasted |
| ; red pepper | ||
| ⅜ | cup | Mixed minced fresh herbs such as parsley; mint, and dill plus |
| ; herb sprigs for | ||
| ; garnish | ||
| 4 | tablespoons | Fresh lemon juice; or to taste |
| 2 | tablespoons | Red-wine vinegar |
| 2 | tablespoons | Chopped pitted brine-cured black olives |
| 2 | teaspoons | Ground cumin |
| 2 | Garlic cloves; minced | |
| Dried hot red pepper flakes to taste | ||
Directions
In a kettle of boiling salted water cook the grains for 1 hour, or until they are tender, and drain them. In a large bowl stir together the grains, the Feta, the onion, the cucumber, the oil, the roasted pepper, the minced herbs, the lemon juice, the vinegar, the olives, the cumin, the garlic, the red pepper flakes, and salt to taste and garnish the salad with the herb sprigs.
Yield: 4 to 6 servings
Converted by MC_Buster.
Per serving: 1190 Calories (kcal); 97g Total Fat; (70% calories from fat); 16g Protein; 74g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 4½ Grain(Starch); 0 Lean Meat; ½ Vegetable; ½ Fruit; 19 ½ Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9371 Converted by MM_Buster v2.0n.