Wheat Berry Salad

This is one of my favorite warm weather recipes. I first tried it at a party at my sister in law's house. It does make a great party food when you're doing Mexican or Southwestern, but I love to make a batch and eat it all week for lunch. The flavors go so well together-- it's easy to pack in a lot of nutritous veggies when they taste this good! Another perk is that the only cooking is done in a crockpot, so it doesn't heat up the house.

Wheat Berry Salad

4 cups cooked wheat berries (see below for directions)

1 red or orange bell pepper, diced

1 red onion, diced

1 bunch cilantro, chopped

1-2 cups corn, fresh or frozen and thawed

1-2 cups black beans

Dressing

1/4 cup cider vinegar

1/2 cup extra virgin olive oil

Juice of 1 lime (or lemon)

1 Tbsp. raw honey

1-2 tsp. chili powder

2 tsp. cumin

1 tsp. salt

Whisk together and pour over chopped vegetables and wheat. Mix all together.

Wheat berries:

Combine 4 cups wheat berry kernels, 10 cups water, and 2 tsp. sea salt in crock pot. Cook on low 8-10 hours. Drain off any excess water. Chill. Wheat berries can be frozen for up to a month, keeps a week or more in refrigerator.

This post is part of Real Food Wednesdays and Two For Tuesdays.

Chanelle's Salad

Salads are really just a combination of ingredients-- just throwing some vegetables or other toppings on a bed of lettuce. But some salads just work better than others. The flavors blend together, the dressing brings out the vegetables... That's what happened with this combination. I don't usually name recipes after myself, but I was so proud of how this turned out, I decided it could be my own salad namesake.

This salad came from a combination of ingredients I had on hand. Since I liked it so much, I will be sure to have these ingredients on hand in the future to have this again! For a one person serving, I used a whole avocado.

Ingredients:

Lettuce (Green or red leaf)

Arugula

Grape tomatoes

Sliced Red Onion

Feta Cheese

Avocado

Optional Ingredients: chickpeas, kalamata olives

Dressing:

2 Tbs red wine vinegar

1/2 tsp. mustard

1/2 tsp. sea salt

1/4 tsp pepper

1/2 tsp oregano

1 clove garlic, minced

1 tsp lemon juice

1/2 cup extra virgin olive oil

Mix dressing ingredients with a whisk. Store in refrigerator for up to 2 weeks.


This post is part of Fight Back Friday, Food Revolution Friday, Food on Fridays and Foodie Fridays.