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Ingredientes
- 3 c. cooked kasha
- 1/2 c. minced walnuts - (2 ounce)
- 1/2 c. dry cranberries
- 2 med celery stalks minced - (3/4 c.)
- 1/4 c. sunflower seeds (dry-roasted or possibly raw)
- 3 x scallions, white and light green parts minced - (1/4 c.) Mint leaves for garnish
- 1/4 c. extra virgin olive oil (preferably extra-virgin)
- 1/4 c. honey
- 2 tsp fresh lemon juice
- 1/2 tsp grnd cinnamon
- 1/2 tsp grnd cumin
- 1/4 tsp grated nutmeg
Direcciones
- 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 grnd pepper. Serve right away or possibly cover and chill overnight. Garnish with mint leaves before serving.
- This recipe yields 10 servings.
- Comments: Lynette Jenkins created this recipe as a wholesome and slightly sweet accompaniment to Thanksgiving dinner. "I love the mix of textures and flavors," says Lynette, "and so does my family."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 10 servings | |
| Calories 316 | |
| Calories from Fat 124 | 39% |
| Total Fat 14.07g | 18% |
| Saturated Fat 1.87g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 212mg | 6% |
| Total Carbs 45.64g | 12% |
| Dietary Fiber 5.8g | 19% |
| Sugars 7.51g | 5% |
| Protein 6.37g | 10% |
