Lemon Kissed Alpiste Salad

15 Minutes Prep + 20 Minutes Cooking + 60 Minutes Chilling

5 Servings (1 cup/250 mL each)

Lemon Kissed Alpiste Salad

Steps

  • Measure 1 cup (250 mL) alpiste into a fine mesh strainer. Thoroughly rinse and strain.

  • In a medium saucepan, bring alpiste and broth to a boil.

  • Reduce heat. Cover. Simmer 20-25 minutes. Remove from heat.

  • Let rest 5 minutes. Fluff with fork. Cool.

  • In a salad bowl, combine alpiste, zucchini, red pepper, dried cranberries (or dried cherries) and cilantro.

  • To prepare dressing: In a small bowl or jar with tight-fitting lid, combine oil, lemon juice and zest. Mix well.

  • Pour dressing over salad. Toss well to coat.

  • Chill for one hour before serving.

Ingredients

SALAD

  • 1 cup (250 mL) alpiste

  • i2 cups (500 mL) chicken broth, homemade or low sodium

  • 1 cup (250 mL) diced zucchini

  • 1 cup (250 mL) diced red pepper

  • 1/2 cup (125 mL) dried cranberries or cherries

  • 1/2 cup (125 mL) chopped cilantro

DRESSING

  • 3 Tbsp (50 mL) canola oil

  • 2 Tbsp (25 mL) freshly squeezed lemon juice

  • 1 tsp (5 mL) lemon zest