Freekeh salad with fennel and mint
Delight your taste buds with a refreshing freekeh salad featuring the exotic flavors of fennel and mint. This culinary masterpiece is a must-try!
Ingredients:
- 1 cup freekeh, cooked according to package directions and drained well
- 1/2 cup finely chopped parsley
- 1/2 cup finely chopped mint
- 1 small bulb fennel, minced (about 1/2 cup of minced fennel) Chop up the fronds if you have them, and add them in, too.
- 2 scallions, white and light green parts only, minced
- Zest of one orange
- 1/2 cup crumbled feta cheese
- 1/2 cup finely chopped kalamata olives (optional)
- 1/3 cup fruity olive oil
- 1/4 cup fresh squeezed orange juice
- 2 tablespoons rice wine vinegar
- Salt and fresh ground black pepper to taste
Instructions:
- Mix the salad components. Combine olive oil, orange juice, and vinegar using a whisk. Adjust the flavor to your liking. (I enjoy tangy dressings, but you may prefer a sweeter or gentler taste.) Gradually pour the dressing over the salad while stirring until evenly coated. Taste it, and season with salt and freshly ground black pepper.
Summary:
- Calories: 1587 kcal
- Fat: 99 g
- Protein: 35 g
- Carbs: 157 g
- Potassium: 2201 mg
- Magnesium: 350 mg