RECIPE
Whole grain greek salad with cucumber, radish & mint
COOK TIME
5 min
PREP TIME
15 min
MAKES
7 servings
A refreshing yogurt dressing adds the perfect touch to this version of a Greek salad. Organic quinoa and brown rice add “body” to the salad, while tomatoes, cucumbers and Kalamata olives delight you with authentic Greek flavors.
INGREDIENTS
- - Yogurt-Mint Dressing:
- 1 container (6-ounces) plain Greek yogurt
- 1/2 tsp. lemon zest
- 1 tbsp. lemon juice
- 1 tbsp. white wine vinegar
- 1 tsp. honey
- 1 tbsp. chopped fresh mint
- 1/2 tsp. salt
- 1/4 tsp. pepper
- - Greek Salad:
- 1 package of SEEDS OF CHANGE™ Organic Quinoa & Brown Rice with Garlic
- 1 medium Roma tomato, seeded and chopped
- 1/2 cup seeded and chopped cucumber
- 1/4 cup thinly sliced radish
- 1/4 cup pitted and chopped Kalamata olives
THIS RECIPE FEATURES:
SEEDS OF CHANGE™ Certified Organic Quinoa & Brown Rice with Garlic Pouch 8.5 oz
DIRECTIONS
-
1. Mix together Greek yogurt, lemon zest, lemon juice, white wine vinegar, honey, chopped fresh mint, salt and pepper to make Yogurt-Mint Dressing.
-
2. In large bowl, toss SEEDS OF CHANGE™ Organic Quinoa & Brown Rice, tomato, cucumber, radish and olives.
-
3. Stir in Yogurt-Mint Dressing.
-
4. Serve immediately or cover and refrigerate up to 2 hours.
NUTRITION INFO
| Column 1 | Column 2 |
|---|---|
| Servings | 7 |
| Calories (per serving) | 90 |
| Total Fat | 0.5g |
| Saturated Fat | 0g |
| Trans Fat | 0g |
| Total Fat % DV | 1% |
| Saturated Fat % DV | 0% |
| Trans Fat % DV | 0% |
| Cholesterol | N/A |
| Cholesterol % DV | N/A |
| Sodium | 310mg |
| Sodium % DV | 13% |
| Total Carbohydrate | 15g |
| Dietary Fiber | 1g |
| Sugars | 2g |
| Total Carbohydrates % DV | 5% |
| Dietary Fiber % DV | 4% |
| Protein | 4g |
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