Friday, August 27, 2010

Kamut Berry Salad

2 cups cooked whole grains like spelt, kamut, farro, barley, brown rice, etc. (at room temperature)
1 small cucumber, diced
1/2 red onion, diced
3 Roma tomatoes, diced
1/4 c dried cranberries
1/4 c golden raisins
2 T finely chopped parsley
4 oz. crumbled low-fat feta cheese
3 T balsamic vinegar
3 T Dijon mustard
In a small bowl, prepare the dressing by vigorously whisking together the vinegar and Dijon mustard. Set aside. In a large bowl, combine the grains, cucumber, onion, tomatoes, cranberries, and raising and toss together. Add the dressing and mix until well coated. Finally, crumble the feta cheese on top and fold into the rest of the salad. Serve with a side of greens or by itself, and enjoy!

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