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This recipe is very versatile—you can add or omit any ingredient you’d like. Grain salads can be kept for an extra day in their dressing without any sogginess or wilting, making them a great choice.
2 cups cooked Pereg Quinoa or rice
1/4 cup Tuscanini Kalamata Olives or any olives of your choice
1/4 cup chickpeas
1/2 cup colored grape tomatoes, halved
1/2 cup crumbled Ta’amti Feta Cheese
2 cubes Gefen Frozen Garlic
1/2 cup oil
juice of 1/2 lemon or 1 tablespoon Tuscanini Lemon Juice
1/4 cup chopped, cleaned fresh parsley
In a bowl, combine salad ingredients.
Combine dressing ingredients. Pour over salad before serving.
Best served fresh, but it will last a day in the fridge.
Photography and Styling by Faigy Murray
www.thevoiceoflakewood.com
(732) 901-5746
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