 Minted Multigrain Salad
Makes 4 servings
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Ingredients
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1-1/2
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cups peeled, quartered and sliced cucumbers
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1
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cup cooked quinoa (1/2 cup dry)
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1
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cup cooked medium bulgur
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1
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cup California Ripe Olives, cut into wedges
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1/2
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cup cooked wheat berries (1/4 cup dry)
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1/2
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cup (2 ounces) crumbled feta cheese
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2
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tablespoons lemon juice
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1/4
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cup chopped mint
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1/2
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teaspoon ground cumin
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Salt to taste (optional)
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In a large mixing bowl, combine cucumbers, quinoa, bulgur, California Ripe Olives and wheat berries. Gently toss in feta cheese, lemon juice, mint, cumin and salt, if desired. Cover and chill for 15 minutes before serving.
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© California Olive Industry
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Nutrients per Serving
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(about 1-1/4 cups)
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Calories
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241
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Calories from Fat
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33 %
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Total Fat
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9 g
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Saturated Fat
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3 g
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Cholesterol
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10 mg
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Carbohydrate
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34 g
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Fiber
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6 g
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Protein
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9 g
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Sodium
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492 mg
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Printed
from fbnr.com
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