Missoula Kamut Salad
While living in Bozeman, Montana in 2000 my husband and I took a road trip to Missoula for the weekend. At lunchtime with growling tummies we entered the local food co-op. I was delighted to find a variety of whole grain salads at the deli counter. The food product development side of me came out immediately upon returning home. I soon found myself trying to replicate the yummy salad I enjoyed at the co-op. Here it is! A version of one of the Missoula salads we tried on that day. The recipe uses Kamut, a chewy whole grain that compliments any barbeque well. Enjoy each bite and imagine a warm summer Montana breeze! – Natalie
Salad:
3 to 4 cups of cooked Kamut (also called wheat berries), cooled
1 cup cooked lentils, cooled
¼ cup Greek olives (pits removed and sliced in half)
1 (2” x 2”) block of feta cheese crumbled
2 medium tomatoes chopped
2 tablespoons of fresh mint chopped fine
2 green onions sliced fine
In a medium bowl mix all salad ingredients to combine.
Dressing:
¼ cup olive oil
2-3 tablespoons of balsamic vinegar
2 teaspoons of honey
Salt and fresh ground pepper to taste
Shake dressing ingredients well to combine.
Mix salad and dressing. Serve immediately or chill until ready to serve.
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