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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 607.0
  • Total Fat: 32.2 g
  • Cholesterol: 10.0 mg
  • Sodium: 551.7 mg
  • Total Carbs: 65.2 g
  • Dietary Fiber: 12.5 g
  • Protein: 17.8 g

View full nutritional breakdown of Veggie Bowl calories by ingredient
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Veggie Bowl

Submitted by: MCIZMORRIS11

Introduction

from Family Circle from Family Circle
Number of Servings: 4

Ingredients

    *wheatberries, 1.5 cup
    Broccoli, cooked, .5 lbs
    *Edamame, shelled, fresh, 1 cup
    *Hollywood Safflower Mayonnaise, 8 serving
    Greek yogurt Fage, plain, 0% fat, .3 cup
    Parsley, .25 cup
    Dill weed, fresh, 2 tbsp
    *Lemon Juice, 2 tbsp
    *Bertolli Extra Virgin Olive Oil, 2 tbsp
    Fresh Chives, 1 tbsp chopped
    *Annie's Naturals Organic Dijon Mustard, 4 tsp.
    *Crystal Sugar- Granulated Sugar, 1 tsp
    Garlic salt, 1 tsp
    Spinach, fresh, 6 oz
    *Lentil Sprouts, .5 cup

Tips

Don't forget to soak the wheatberries overnight!


Directions

1. Combine wheat berries and 4 cups water in a bowl. Soak overnight

2. Drain wheatberries and transfer to a large, shallow pot. Add 4.5 c lightly salted water and bring to boil over a high heat. Cover and reduce heat to medium, simmer for 35 minutes.

3. Add broccoli and edamame to pot with wheatberries. Cover and cook 5 mins. Drain and rinse with cool water.

4. Meanwhile, whisk together mayonnaise, yogurt, parsley, dill, lemon juice, olive oil, chives, mustard, sugar, and 1/2 tsp garlic salt.

5. In large bowl, combine spinach, wheatberries, 3/4 cup of the dressing, and the sprouts. Gently toss. Season with remaining 1/2 tsp garlic salt.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MCIZMORRIS11.






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