Recipe for Cranberry-Grain Salad 
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Yield:
10
Ingredients:
Amount Ingredient
3 cup cooked kasha
1/2 cup chopped walnuts - (2 oz)
1/2 cup dried cranberries
2 med celery stalks chopped - (3/4 cup)
1/4 cup sunflower seeds (dry-roasted or raw)
3 x scallions, white and light green parts chopped - (1/4 cup)
Mint leaves for garnish
----------------- DRESSING ----------------
1/4 cup olive oil
(preferably extra-virgin)
1/4 cup honey
2 tsp fresh lemon juice
1/2 tsp ground cinnamon
1/2 tsp ground cumin
Instructions:
Instructions: In medium bowl, mix cooked kasha, walnuts, cranberries, celery, sunflower seeds and scallions.

Make Dressing: In small bowl, mix all ingredients. Pour dressing over salad and toss to coat. Season to taste with salt and freshly ground pepper. Serve right away or cover and refrigerate overnight. Garnish with mint leaves before serving.

This recipe yields 10 servings.

Comments: Lynette Jenkins created this recipe as a wholesome and slightly sweet accompaniment to Thanksgiving dinner. "I love the mixture of textures and flavors," says Lynette, "and so does my family."

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