Spinach Freekeh Salad with Sun-dried Tomato & Feta Cheese

(As featured in Lady York's Holiday 2016 Magazine)

(photo: Michael Rao)

Ingredients:

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

 

Balsamic Vinaigrette:

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

 

Preparation:

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

Copyright © 2016 Irene Matys.

All Rights Reserved.

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