Cookbook

Alpha Omega Salad :recrev :rectnt *PIC*

Alpha Omega Salad :recrev

I prepared the salad that NancyK shared (see her original notes below) for our Sabbath dinner this weekend. As the photo shows, it was a vibrant addition to our table, both in color AND flavor. I did question the amount of kamut needed. "2 cups kamut, cooked" as was originally posted, seemed somewhat ambiguous. Was that 2 cups before or after cooking? A visit to Outpost Natural Foods' website cleared up any question: the correct amount is 3 cups cooked kamut , as I have noted in the revised recipe shown. I have also added two or three additional notes in the Parting Shots as well as a photo of the salad. -LuAnn

I first tasted this recipe at the People's Food Coop in my town. I found this recipe on internet and this Alpha Omega Salad was featured in the summer issue of Outpost GRAZE magazine. Peoples Food Coop lists the ingredients as having red wine vinegar, olive oil and avocado oil which varies slightly from this recipe I found on internet. Also People's Food coop recipe had no flax oil. Otherwise all the other ingredients are the same. This salad has a chewy crunchy texture and a slight sweetness from the craisins. Very healthy for you. -NancyK

Makes 8 servings

Ingredients:

3 cups cooked kamut*
1 tablespoon red wine vinegar
1 tablespoon lemon juice
2 tablespoon sunflower oil**
2 tablespoons olive oil
2 tablespoons flax oil
1/2 teaspoon garlic, minced
2 1/4 cups carrots, grated
2 1/2 cups onions, chopped***
1 red bell pepper, chopped
1 green bell pepper, chopped
2 tablespoons parsley, chopped
2 tablespoons chives, chopped
1/4 cup frozen peas
1/2 cup plus 2 tablespoons dried cranberries
1/2 cup plus 2 tablespoons sunflower seeds****
Salt & freshly ground pepper to taste

Instructions:

To make the vinaigrette, whisk together red wine vinegar, lemon juice, sunflower oil, olive oil, flax oil and minced garlic.
Set aside.

In a separate large mixing bowl, mix together kamut, carrots, onions, peppers, parsley, chives, peas, 3/4 cup dried cranberries and 1/2 cup sunflower seeds.
Fold in the vinaigrette and thoroughly combine. Season with salt and freshly ground pepper to taste.
Set in refrigerator for at least one-half hour before serving to marry the flavors.
To serve, sprinkle the reserved dried cranberries and sunflower seeds on top.
Garnish with a few sprigs of chives or parsley.


* This is 1 cup uncooked kamut, which yields about 3 cups cooked.
**LuAnn reduced the total amount of oil by 1/3, using 4 Tablespoons instead of 6. (I used 2 tablespoons each of avocado and flax oil).
***LuAnn suggests using a very sweet onion, or reducing the amount by at least half, as the onion flavor seemed to be too pronounced using the amount shown in the recipe
****LuAnn used pumpkin seeds, but sunflower would also be fine.

Per serving (1/2 cup): 209 calories, 12g fat, 1g sat fat, 22g carbohydrates, 6g protein, 148mg sodium, 4g fiber.

Source: http://www.outpost.coop/resources/cookbook/salads/recipe/207/alpha-omega-salad/; originally posted on KRT by NancyK, reposted with review, additional notes and photo by LuAnn.

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