Colorful accents of carrots, zucchini, red onion, and fresh parsley add eye appeal to this delightful combination of whole grains, topped with a tasty omega-3-rich dressing. Test kitchen tip: If you have a toaster oven, it's an easy way to roast nuts. Spread pieces on foil and set toaster to low.
Moroccan Three-Grain Salad with Flaxseed-Walnut Dressing
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Ingredients
- 1 cup cooked millet 1/3 cup uncooked
- 1 cup cooked bulgur 1/3 cup uncooked
- 1 cup cooked whole-wheat couscous 1/3 cup uncooked
- 3/4 cup chopped zucchini
- 3/4 cup chopped carrots
- 1/4 cup chopped black olives
- 1/4 cup chopped red onion
- 1/4 cup minced fresh Italian parsley
- 1/4 cup raisins
DRESSING
- 1/4 cup walnut halves
- 2 1/2 tablespoons flaxseed oil
- 1 tablespoon walnut oil
- 2 1/2 tablespoons balsamic vinegar
- 1 tablespoon fresh lime juice
- 1 large clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/8 teaspoon ground coriander
- Salt and pepper to taste
Instructions
- In a large salad bowl, toss together cooked grains with zucchini, carrots, olives, red onion, parsley, and raisins.
- In a small skillet on medium heat, dry-toast walnuts, about 5 minutes, stirring occasionally. Place toasted walnuts on a cutting board and cover with waxed paper. Crush walnuts with a mallet or the smooth side of a meat tenderizer.
- In a small bowl, whisk together remaining dressing ingredients. Stir in crushed walnuts until smooth. Pour dressing over grain-vegetable mixture and toss until well coated. Season to taste with salt and pepper and serve.
Recipe Notes
Nutrition Facts
Moroccan Three-Grain Salad with Flaxseed-Walnut Dressing
Amount Per Serving
Calories 230
% Daily Value*
Sodium 69mg
3%
Total Carbohydrates 29g
10%
Dietary Fiber 5g
20%
Protein 4g
8%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 230 cal, 45% fat cal, 12g fat, 1g sat fat, 0mg chol, 4g protein, 29g carb, 5g fiber, 69mg sodium
