Wheatberry Greek salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 c uncooked hard red spring wheat berries (or two cups cooked)1/2 a European cucumber, diced1/2 a red or orange sweet pepper, raw, diced2 oz (or more) low or not fat feta crumbled1/4 red onion, diced1/4 c parsley finely chopped1/2 cup (or more to taste) slivered Kalamata olives1/2 can water packed artichokes, sliveredJuice of half a fresh lemon or lime plusequal portion white balsamic or other sweeter vinegar2T or more good olive oilStrips of roasted red pepper as a garnish, salad greens as a bed.
Makes about 1/3 c per person serving for a side dish.
Cook 1 c dry wheat berries according to package - about 45 minutes. Drain and cool.
Meanwhile prep vegetables:
Dice (or process until fine) 1/4 of a red onion, 1/2 a fresh red pepper, 1/2 a long European cucumber (coarsely chopped),parsley, and artichoke. You can add celery, scallions, fresh oregano as options. Place chopped mixture in a large bowl, stir in olives, feta. In a separate bowl make the vinaigrette: combine juice and vinegar, whisk in olive oil. S&P to taste.
Pour vinaigrette over warm drained wheatberries, stir in chopped vegetable with feta and olives. Serve at room temperature or chilled. A fine side dish for picnics and BBQs or as a meal when served with salad greens .
Number of Servings: 8
Recipe submitted by SparkPeople user BEESWING.
Cook 1 c dry wheat berries according to package - about 45 minutes. Drain and cool.
Meanwhile prep vegetables:
Dice (or process until fine) 1/4 of a red onion, 1/2 a fresh red pepper, 1/2 a long European cucumber (coarsely chopped),parsley, and artichoke. You can add celery, scallions, fresh oregano as options. Place chopped mixture in a large bowl, stir in olives, feta. In a separate bowl make the vinaigrette: combine juice and vinegar, whisk in olive oil. S&P to taste.
Pour vinaigrette over warm drained wheatberries, stir in chopped vegetable with feta and olives. Serve at room temperature or chilled. A fine side dish for picnics and BBQs or as a meal when served with salad greens .
Number of Servings: 8
Recipe submitted by SparkPeople user BEESWING.
Nutritional Info Amount Per Serving
- Calories: 104.5
- Total Fat: 4.8 g
- Cholesterol: 2.5 mg
- Sodium: 258.4 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 2.3 g
- Protein: 3.7 g
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