Ancient Grain Tabbouleh Salad

Ancient Grain Tabbouleh Salad

Makes: About 40 (1/2-cup) servings

INGREDIENTS

  • 1 package BEN’S ORIGINAL™ INTERNATIONAL GRAINS™
    Quinoa & Ancient Grains Medley
  • 1/2 cup fresh lemon juice
  • 3 cloves garlic, minced
  • 3/4 cup extra-virgin olive oil
  • 2 hearts chopped romaine lettuce
  • 1-1/2 teaspoons salt, plus extra for seasoning
  • Freshly ground black pepper, to taste
  • 1-1/2 quarts (2 large) English hothouse cucumbers,
    1/4-inch dice
  • 1-1/2 quarts diced tomatoes, seeds removed
  • 2 cups flat-leafed parsley, finely chopped
  • 3/4 cup fresh mint, finely chopped
  • 1 pint (about 10) green onions, finely chopped
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DIRECTION

  1. Prepare BEN’S ORIGINAL™ INTERNATIONAL GRAINS™ Quinoa &
    Ancient Grains Medley in advance according to excess water
    cook directions, then cover and chill.
  2. Prepare dressing by whisking together lemon juice and garlic,
    then slowly adding in olive oil in a thin stream while whisking
    vigorously. Season with salt and pepper to taste.
  3. In a large bowl, toss together cucumber, tomato, parsley, mint,
    and green onions with grains and half the dressing.
  4. Cover and chill. To serve, spoon Tabbouleh salad onto a serving
    plate or a bed of romaine lettuce, or into a pita. Drizzle with
    additional dressing and serve.

Chef’s note: This recipe works well made in advance, as the flavors are best the second day.

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