Wheat Berry Salad
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 182.3
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 781.6 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 5.5 g
- Protein: 5.3 g
View full nutritional breakdown of Wheat Berry Salad calories by ingredient
Introduction
I love this salad as a side dish or light lunch. I never knew how to cook wheat berries before. They can usually be found at your local health food store. I love this salad as a side dish or light lunch. I never knew how to cook wheat berries before. They can usually be found at your local health food store.Number of Servings: 10
Ingredients
* Broccoli, fresh, 1 cup, chopped
* Julienne-Cut Carrots, 3 oz
* Chickpeas (garbanzo beans), 1 cup
* Cauliflower, raw, 1 cup chopped
* Peppers, sweet, red, raw, Chopped
* Snap peas, 1 cup cut into 1/2 inch pieces
* Scallions, raw, 1 cup, chopped
* Olive Oil, 3 tbsp
* Cider Vinegar, .5 cup
* Basil leaves chopped
* Cilantro, raw, 2 tbsp Chopped
* Tomato, grape 6 oz halved
* Sake, 3 fl oz
* Salt, 1 tbsp
* Pepper, black, 1 tsp
* Lemon Juice, 3 fl oz
* Whole wheat berries,3 cups cooked
Directions
Cook wheat berries according to package directions.
Combine liquid ingredients in a blender or food processor. Add Basil, Cilantro, salt, and pepper. Pulse until herbs are chopped fine and dressing is well combined.
Chop the vegetables to bite sized pieces, no more than 1/2 inch square.
Add vegetables to cooked wheat, pour dressing over and mix until coated. Refrigerate until ready to serve.
Number of Servings: 10
Recipe submitted by SparkPeople user PRUSIA.
Combine liquid ingredients in a blender or food processor. Add Basil, Cilantro, salt, and pepper. Pulse until herbs are chopped fine and dressing is well combined.
Chop the vegetables to bite sized pieces, no more than 1/2 inch square.
Add vegetables to cooked wheat, pour dressing over and mix until coated. Refrigerate until ready to serve.
Number of Servings: 10
Recipe submitted by SparkPeople user PRUSIA.