Greek grain salad with dilled feta dressing - KMSP-TV

Greek grain salad with dilled feta dressing

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Kowalski's Executive Chef Rachael Perron shares her winning salad from the Supermarket Chef Showdown.

Greek Grain Salad with Dilled Feta Dressing

1 cup cooked red quinoa, cooled

½ cup cooked wheat berries, cooled

2 tsp. Crisco 100% Extra Virgin Olive Oil

4 tsp. freshly squeezed lemon juice (approx.), divided

½ tsp. McCormick® Gourmet Collection Mediterranean Oregano Leaves

½ tsp. kosher salt, divided

½ tsp. freshly cracked black pepper (or more to taste), divided

1/2 cup lowfat plain yogurt

1 ½ oz. French feta cheese, crumbled

2 tbsp. snipped fresh dill

1 tsp. freshly grated lemon zest (approx.)

1 cup rinsed and drained canned garbanzo beans

1 cup halved grape tomatoes

1 cup peeled, chopped cucumber

6 dried apricot halves, finely diced

2 tbsp. finely chopped red onion

2 tbsp. thinly sliced green onion

2 tbsp. chopped fresh Italian parsley

4 small (4" diameter) whole wheat pita breads, cut into wedges

In a medium mixing bowl; toss grains with oil and half of the lemon juice. Season with oregano, half of the salt and half of the pepper; set aside. In a small mixing bowl, whisk yogurt with cheese, dill, zest and remaining salt, pepper and lemon juice; set aside. In a large mixing or salad bowl, combine beans, tomatoes, cucumber, apricots, onions and parsley. Add quinoa mixture to bean and vegetable mixture; toss gently to combine. Divide salad among 4 serving dishes; serve each portion with an equal amount of dressing and pita wedges.

Serves 4.

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