Friday, August 20, 2010

Greek Cavena Nuda Salad

In July, we tried Cavena Nuda (naked oats) with broccoli and beans, now it's time to try it with August veggies - tomatoes and cukes (notice the distinct lack of corn and/or zucchini!).

Here's our version of the Mediterranean Salad featured on the Wedge Farm site (the producers of Cavena Nuda).

Greek Cavena Nuda Salad


Ingredients
2 cups Cavena Nuda
salt
1 cucumber diced
2 tomatoes diced
1 green pepper diced
1/2 red onion diced
2 tbsp Kalamata olives
2 tbsp crumbled feta cheese
1/2 cup greek dressing


Note: Kalamata olives add that special Greek touch, sadly we didn't have any on hand this time around. 


Preparation
Place Cavena Nuda in a saucepan and cover with water about 2 inches above the oats.
Add salt.
Bring to boil.
Reduce heat and simmer for 40 minutes.
Drain and rinse with cold water.  Remember, it will still be somewhat firm.

Mix cooked, cooled Cavena Nuda, veggies and dressing n a salad bowl.
Let sit for 4 hours or overnight.
Serve and enjoy!



Serves 6 to 8

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