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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 198.9
  • Total Fat: 4.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 303.3 mg
  • Total Carbs: 34.1 g
  • Dietary Fiber: 8.3 g
  • Protein: 8.5 g

View full nutritional breakdown of Cilantro Lime Spelt Berry Salad calories by ingredient
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Cilantro Lime Spelt Berry Salad

Submitted by: MOTIVATEDMOMMY

Introduction

From:
http://ohsheglows.com/2011/04/13/
back-on-track-ii-cilantro-lime-spelt-b
erry-salad/
From:
http://ohsheglows.com/2011/04/13/
back-on-track-ii-cilantro-lime-spelt-b
erry-salad/

Number of Servings: 8

Ingredients

    Salad Ingredients:

    1 cup dry speltberries (or wheatberries)
    1 medium carrot, peeled & diced
    1/2 red onion, diced (yield ~1 cup)
    1 English cucumber, diced
    1 orange pepper (or red/yellow), diced
    1 large tomato, diced
    3 green onions, diced
    2 cups/500 ml cooked black beans


    Dressing Ingredients:
    2 tbsp extra virgin olive oil
    5 tbsp minced cilantro (1 cup whole Cilantro, with large stems removed)
    1 tbsp balsamic vinegar
    3 tbsp fresh lime juice (~1.5 limes) + 1/2 tsp zest
    2 large garlic cloves, minced
    1 tsp ground cumin, or to taste
    3/4-1 tsp kosher salt, or to taste + ground pepper, to taste

Directions

1. In a medium bowl, soak the berries overnight in cold water (optional- I skipped this step this time). The next day, drain the berries and place in a medium sized pot, covered in 3 inches of water. Bring to a boil and then reduce heat to medium and simmer for about 45 minutes. Drain and cool.

2. In a large bowl, mix together the diced vegetables (cucumber, carrot, onion, red pepper, tomato, green onions). Add in cooked beans and drained cooked berries and stir.

3. In a small bowl whisk together the dressing ingredients (olive oil, minced cilantro, balsamic vinegar, fresh lime juice, minced garlic, cumin, salt and pepper). Add the dressing and stir well. Now season with kosher salt and freshly ground black pepper to taste. Garnish with additional cilantro if desired. Yield: 7.5-8 cups. Will keep in the fridge for 3-5 days.



Serving Size: Makes about 8, 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user MOTIVATEDMOMMY.






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