[Update my dinner status], I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3 c Cooked whole grains; such as
- Kamut; wheat berries or
- 2 c Seeded and diced plum
- 2 c Peeled cucumber; seeded and
- 1 c Finely chopped fresh parsley
- 1/2 c Finely chopped red onion
- 1/3 c Finely chopped fresh mint
- OR 1 to 2 tsp. dried
- 3 tb Roasted garlic oil
- OR 3 Tbs. plain olive oil
- Plus 2 to 3 small cloves
- 3 tb Fresh lemon juice; up to 5
- Salt and freshly ground
Preparation
6 SERVINGS DAIRY-FREE Editorial director Donna Sapolin likes to make this Middle Eastern salad that uses whole grains of your choice. "The whole grains make this salad chewier and more filling than a typical tabbouleh. My favorite way to prepare this dish is with kamut," says Donna. In large bowl, combine grains, tomatoes, cucumber, parsley, onion and mint. Drizzle oil and 3 tablespoons lemon juice over the mixture while you stir. Add salt, pepper and additional lemon juice if necessary to give salad a nice puckery edge. Per serving using kamut: 366 CAL.; 13G PROT.; 9G TOTAL FAT (1G SAT. FAT); 70G CARB.; 0 CHOL.; 12MG SOD.; 11G FIBER. Recipe from Lorna Sass. Recipe by: Vegetarian Times Magazine, February 1999, page 60 Converted by MM_Buster v2.0l.
