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This salad is not only healthy and tasty but also pretty. That’s essential for the holidays, isn’t it?
This grain does take a while to cook, which allows you time for other holiday chores, like wrapping, online shopping, decorating . . .
In a large saucepan, bring water to a boil, then stir in kamut. Return to a boil, then cover and reduce heat to a simmer for 75-90 minutes, or until all water is absorbed and grains are tender, but still chewy. Then place kamut into a bowl and refrigerate for one hour.
While kamut is chilling, place olive oil, pomegranate juice, dijon mustard, garlic powder, salt, and vinegar into a glass jar. Shake to mix, set aside.
When kamut has chilled, stir in green onion, peas, pine nuts, and pomegranate seeds. Add dressing and toss to coat. Gently fold in crumbled feta. Place salad in refrigerator for at least one hour prior to serving.
Nutrition Information per (approximate) 1 cup serving: 244 calories, 9.5 g fat, 9 g protein, 30 g carbohydrates, 6 g fiber
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