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Wheat Berry Salad with spinach, almonds, chevre or feta cheese
Source: http://www.thedailygreen.com/healthy-eating/recipes/1390 (Entered by Deborah Jimenez)This salad gives you a good serving of fiber, calcium, B1 and B3 plus it is low in fat and calories. It’s tasty and easy to make. Serve as a meal,with a sandwich, or with a main entree. I served mine with Suncoast porkchops from naturally raised pork but it would go well with the naturally raised chicken and beef the co-op offers for purchase too. You can also make this a vegan meal by eliminating the cheese. Enjoy
Serves: 4-6 servings
Vegan!
Ingredients
3 cups
water
1 cup
uncooked wheat berries (I used winter wheat berries)
1/2 cup
minced shallots (optional)
1/4 cup
cranberry juice
2 TBSP
olive or coconut oil
3 TBSP
raspberry vinegar
1 TBSP
balsamic vinegar
2 tsp
Dijon mustard
1/2 tsp
salt
1/4 cup
dried currants (optional
1/4 tsp
freshly ground black pepper
Step by Step Instructions
- 1. In a medium saucepan, combine the water and wheat berries and bring to a boil. Cover, reduce heat, and simmer 1 hour. Drain and rinse with cold water.
- 2. Combine shallots, cranberry juice, vegetable oil, vinegars, mustard and salt in a large bowl. Let stand 30 minutes.
- 3. Add the wheat berries, dried cherries and remaining ingredients EXCEPT for the spinach and chevre or feta cheese to the vinaigrette, and toss to combine. Chill for 4 hours or overnight.
- 4. Sprinkle with the crumbled chevre, toss and serve.
- Note: If the olive or coconut oil has congealed after chilling, let it stand 10 minutes before serving.
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Picture of the final recipe