Wheat Berry and Roasted Vegetable Salad

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Wheat Berry and Roasted Vegetable Salad calories by ingredient


Introduction

I got the basic recipe from the back of a wheat berry package, but it didn't have enough vegetables in it, so I changed it! I got the basic recipe from the back of a wheat berry package, but it didn't have enough vegetables in it, so I changed it!
Number of Servings: 6

Ingredients

    1/2 cup raw wheat berries, cooked according to package instructions

    1 cup cooked (from dry- no salt) white beans
    1/2 small eggplant, roasted , diced
    1 small summer squash, roasted and diced
    1/2 italian sweet pepper, roasted and diced
    1 medium tomato, chopped
    1/2 cup finely chopped onion
    1 medium cucumber, chopped- with skin on
    6 Tbs light balsamic viniagrette dressing

Directions

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.