Guest guest Posted October 31, 2001 Report Share Posted October 31, 2001 Cranberry-Grain Salad Source: Vegetarian Times/Nov. 2001 3 cups cooked kasha 1/2 cup chopped walnuts (2 oz.) 1/2 cup dried cranberries 2 medium stalks celery, chopped (about 3/4 cup) 1/4 cup sunflower seeds (raw) 3 scallions (white and light green parts, chopped (1/4 cup) Mint leaves for garnish Dressing: 1/4 cup olive oil, preferably extra-virgin 1/4 cup honey (or vegan alternative) 2 tsp. fresh lemon juice 1/2 tsp. ground cinnamon 1/2 tsp. ground cumin 1/4 tsp. 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 (optional). Serve right away or cover and refrigerate overnight. Garnish with mint leaves before serving. Per serving: 258 calories Fat grams: 1 Fiber grams: 2 "Of all the rights of women, the greatest is to be a mother." ~ Lin Yutang http://www.Christian-Vegan-Cooking Quote Link to comment Share on other sites More sharing options...
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