Servings: four to six as a vegetarian main dish; eight as a side dish.
For a weeknight time saver, prep the salad ingredients for this hearty and versatile vegetarian dish ahead. You can make the dressing ahead too—just don’t mix it in until you’re ready to serve.
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Serve with warmed pita bread, sliced into wedges.
Made this for a large party. It was very well received. Several people just raved about it. I did modify it a bit. Added at least a generous cup of chopped mint, as well as 3 tsp. of cumin and 3 of a North African spice blend (tumeric, cinnamon & cumin), and a healthy dose of freshly ground black pepper to the dressing. Terrific! Especially nice as a light, but substantial vegetarian offering on a buffet.
Great combo of flavors AND textures!!!
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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