Wheat Berry and Roasted Vegetable Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 cup raw wheat berries, cooked according to package instructions1 cup cooked (from dry- no salt) white beans1/2 small eggplant, roasted , diced1 small summer squash, roasted and diced1/2 italian sweet pepper, roasted and diced1 medium tomato, chopped1/2 cup finely chopped onion1 medium cucumber, chopped- with skin on6 Tbs light balsamic viniagrette dressing
cook the wheat berries according to package directions. While they are cooking, roast and chop the vegetables. I used my toaster oven on the broiler setting to roast the vegetables- easyand didn't heat up the kitchen too much.
Chop all of the vegetables.
When the Wheat berries have cooked and cooled, add the chopped vegetables and white beans. Add the dressing and stir. Cover and let rest for several hours to overnight. (I ate it within an hour and it was yummy) to allow the flavors to mingle. Serve on a lettuce leaf.
Serving Size: 6- 1 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user BAM-MA.
Chop all of the vegetables.
When the Wheat berries have cooked and cooled, add the chopped vegetables and white beans. Add the dressing and stir. Cover and let rest for several hours to overnight. (I ate it within an hour and it was yummy) to allow the flavors to mingle. Serve on a lettuce leaf.
Serving Size: 6- 1 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user BAM-MA.
Nutritional Info Amount Per Serving
- Calories: 149.9
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 290.3 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 6.6 g
- Protein: 5.9 g
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