+
0 (0)

Categories: Sides, Vegetarian

Pilaf Salad With Red Grapes, Olives And Almonds

Every week at the farmers market I walked by the sprout vendors' tables. Their sprouts looked like collections of multicolored beads all sorted neatly into a patchwork of square boxes--pale orange lentils, golden garbanzos, brown kernels of wheat and dark ... Read more

Total time: 10 minutes | Serves 6
  • 2 cups Sprouted Wheat and Lentil Pilaf
  • 2/3 cup seedless red grapes, halved
  • 1/2 cup cured green olives
  • 1/2 cup chopped or slivered almonds (toasted are best)
  • 8 to 10 cups torn crisp salad greens, such as curly endive, radicchio, hearts of romaine and watercress
  • Olive oil
  • Balsamic vinegar
  • Salt, pepper
  • 1/2 cup crumbled feta cheese, for garnish

Step 1Mix together the pilaf, grapes, olives and most of the almonds, and toss.

Step 2Make a mixed green salad and dress it lightly with olive oil and just a touch of balsamic vinegar. Add salt and pepper to taste.

Step 3Pile the dressed greens in a shallow serving bowl, and spoon the pilaf mixture over them. Crumble the feta over the pilaf, and scatter the last of the slivered almonds on top.

Step 4At the table, toss everything together before serving.

Each serving:
236 calories; 237 mg sodium; 0 cholesterol; 14 grams fat; 2 grams saturated fat; 26 grams carbohydrates; 8 grams protein; 7.11 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sides
Black pearl and arborio risotto with roasted butternut squash
Steamed couscous
Turnip-potato gratin
Celery root gratin