I hope everyone is enjoying their 3 day weekend.
Happy Labor Day!
I wanted to share a wonderful salad that I made last week. It was so easy, delicious, light and filling. The hardest part? Remembering to soak your wheat berries the night before :-).
If you have never had wheat berries, they are delicious. They are also known as hard winter wheat. They have a chewy texture, very simple to prepare and they require very little attention while cooking. I purchased mine in the bulk section at Whole Foods.
Wheat Berry Salad with Goat Cheese
1 1/4 cups wheat berries (see below how to prepare)
2 1/2 cups chopped English cucumber
2/3 cup thinly sliced green onions
1 1/2 cups loosely packed chopped arugula
6 tablespoons minced fresh flat-leaf parsley
1 pint grape tomatoes, halved
1 tablespoon grated lemon rind
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar
2 tablespoons extra-virgin olive oil
3/4 cup (3 ounces) crumbled goat cheese
Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain.
Place wheat berries in a medium saucepan; cover with water to 2 inches above wheat berries. Bring to a boil, reduce heat, and cook, uncovered, 1 hour or until tender. Drain and rinse with cold water; drain well. Place wheat berries in a large bowl; add cucumber and next 4 ingredients.
Combine rind and next 4 ingredients in a bowl; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Stir in cheese. Let stand at least 30 minutes; serve at room temperature.
Yields: 6 servings (serving size: about 1 1/3 cups)
♥♥ ENJOY! ♥♥
Cooking Light Way To Cook Vegetarian
CALORIES 253; FAT 9.7g (sat 3.7g, mono4.4g, poly 0.9g); PROTEIN 9.2g; CARB 35.7g; FIBER 6.8g; CHOL 11mg; IRON 1.2mg; SODIUM 401mg; CALC 79mg