Spinach Freekeh Salad with Sun-dried Tomato & Feta Cheese
(As featured in Lady York's Holiday 2016 Magazine)
(photo: Michael Rao)
1 cup (250 mL) freekeh, cooked as per package directions
4 cup baby spinach
½ cup (125 mL) sundried tomatoes in oil, thinly sliced
¾ cup light Greek feta, crumbled
¾ cup (175 mL) extra-virgin olive oil
¼ cup (60 mL) balsamic vinegar
1 tsp. (5 mL) Dijon mustard
1 small shallot, finely minced
Salt and freshly ground pepper to taste
For the vinaigrette: Whisk together all ingredients and set aside.
For the salad: In a large bowl toss freekeh, spinach and sundried tomato.
Add dressing and toss until well coated. Add feta and gently toss to mix.
SERVINGS 6| PREP & COOK TIME 30 mins