Greek salad with a twist! Chef April Bloomfield shares her recipe on the Today Show

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Looking for something different to make this Labor Day weekend – try this Greek Salad with a twist.
“Tired of traditional greens? Look no further! This unique salad from New York City chef April Bloomfield is the perfect main or side dish for Labor Day weekend.”

Recipe: Chickpea, lentil and feta salad with cilantro and grilled chili

April Bloomfield, executive chef and co-owner of The Spotted Pig and The Breslin Bar & Dining Room

Ingredients
  • 2 15.5-ounce cans chickpeas, carefully rinsed so as not to displace husks
  • 2 cups cooked French lentils, chilled and carefully rinsed
  • 1 bunch cilantro, picked; preserve delicate stems
  • 4 ounces of goat’s milk feta
  • 1.5 tablespoons toasted freshly ground cumin
  • 2 tablespoons kosher salt
  • For the rest of this recipe visit: http://today.msnbc.msn.com/id/38959305/ns/today-foodwine/

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