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 Moroccan Three-Grain Salad with Flaxseed-Walnut DressingMay, 2006 Serves 6-8 / Colorful accents of carrots, zucchini, red onion, and fresh parsley add eye appeal to this delightful combination of whole grains, topped with a tasty omega-3-rich dressing. Test kitchen tip: If you have a toaster oven, it's an easy way to roast nuts. Spread pieces on foil and set toaster to low. 1 cup cooked millet (1/3 cup uncooked) 1 cup cooked bulgur (1/3 cup uncooked) 1 cup cooked whole-wheat couscous (1/3 cup uncooked) 3/4 cup chopped zucchini 3/4 cup chopped carrots 1/4 cup chopped black olives 1/4 cup chopped red onion 1/4 cup minced fresh Italian parsley 1/4 cup raisins Dressing 1/4 cup walnut halves 2 1/2 tablespoons flaxseed oil 1 tablespoon walnut oil 2 1/2 tablespoons balsamic vinegar 1 tablespoon fresh lime juice 1 large clove garlic, minced 1/2 teaspoon ground cumin 1/4 teaspoon ground turmeric 1/8 teaspoon ground coriander Salt and pepper, to taste 1. In a large salad bowl, toss together cooked grains with zucchini, carrots, olives, red onion, parsley, and raisins. 2. In a small skillet on medium heat, dry-toast walnuts, about 5 minutes, stirring occasionally. Place toasted walnuts on a cutting board and cover with waxed paper. Crush walnuts with a mallet or the smooth side of a meat tenderizer. 3. In a small bowl, whisk together remaining dressing ingredients. Stir in crushed walnuts until smooth. Pour dressing over grain-vegetable mixture and toss until well coated. Season to taste with salt and pepper and serve. PER SERVING: 230 cal, 45% fat cal, 12g fat, 1g sat fat, 0mg chol, 4g protein, 29g carb, 5g fiber, 69mg sodium |