Cranberry-Grain Salad Recipe - Cooking Index
Cranberry-Grain Salad Recipe - Cooking Index
Lynette Jenkins created this recipe as a wholesome and slightly sweet accompaniment to Thanksgiving dinner. "I love the mixture of textures and flavors," says Lynette, "and so does my family."
Courses: Salads, Vegetarian| 3 cups | 711ml | Cooked kasha |
| 1/2 cup | 73g / 2.6oz | Chopped walnuts - (2 oz) |
| 1/2 cup | 46g / 1.6oz | Dried cranberries |
| 2 cups | 220g / 7.8oz | Celery stalks - chopped - (3/4 cup) (medium) |
| 1/4 cup | 27g / 1oz | Sunflower seeds (dry-roasted or raw) |
| 3 | Scallions, white and light green parts - chopped - (1/4 cup) | |
| Mint leaves - for garnish | ||
| Dressing | ||
| 1/4 cup | 59ml | Olive oil |
| = (preferably extra-virgin) | ||
| 1/4 cup | 59ml | Honey |
| 2 teaspoons | 10ml | Fresh lemon juice |
| 1/2 teaspoon | 2.5ml | Ground cinnamon |
| 1/2 teaspoon | 2.5ml | Ground cumin |
| 1/4 teaspoon | 1.3ml | Grated nutmeg |
In medium bowl, mix cooked kasha, walnuts, cranberries, celery, sunflower seeds and scallions.
Make Dressing: In small bowl, mix all ingredients. Pour dressing over salad and toss to coat. Season to taste with salt and freshly ground pepper. Serve right away or cover and refrigerate overnight. Garnish with mint leaves before serving.
This recipe yields 10 servings.
Per Serving: 258 Cal; 60g Prot; 11g Total Fat (1 Sat. Fat); 36g Carb.; 0mg Chol; 16mg Sod.; 2g Fiber.
Source:
Vegetarian Times, November 2001
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