ITALIAN WHEAT BERRY SALAD
If you aren't familiar with wheat berry, it's a healthy whole-grain that pairs great with most salad ingredients. This recipe is Italian-inspired, topped with tomatoes, basil and fresh feta!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 2h30m
Yield 4
Number Of Ingredients 15
Steps:
- In 2-quart saucepan, heat water and wheat berries to boiling; reduce heat to low. Cover; simmer 60 to 70 minutes or until wheat berries are tender but still chewy. Drain.
- In small bowl, stir all dressing ingredients with whisk until blended. In medium bowl, toss wheat berries, tomatoes, sun-dried tomatoes and chopped basil. Pour dressing over mixture and mix well. Cover; refrigerate 1 to 3 hours to blend flavors.
- Divide salad evenly among 4 plates or bowls. Top each serving with 1 tablespoon cheese. Garnish with basil sprigs.
Nutrition Facts : Calories 240, Carbohydrate 39 g, Cholesterol 0 mg, Fat 1, Fiber 7 g, Protein 9 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 4 g, TransFat 0 g
WHEATBERRY & FARRO SALAD
Steps:
- Place 3 cups of salted water in each of two large saucepans and bring them to a boil. Add the wheatberries to one saucepan, and the farro to the other and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain and place them together in a large bowl.
- Meanwhile, saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add 1/4 cup of olive oil, the balsamic vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add the onions to the wheatberries and farro together with the scallions, red bell pepper, carrot and parsley and mix well.
- Allow the salad to sit for at least 30 minutes for the wheatberries and farro to absorb the sauce. Season to taste and serve at room temperature.
WHEATBERRY SALAD
Steps:
- Place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain.
- Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar.
- In a large bowl, combine the warm wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season, to taste, and serve at room temperature.
WHEAT-BERRY SALAD
This vegetarian dish is refrigerated overnight so the flavors can develop.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Cover wheat berries with cold water by 2 inches in a large saucepan. Cover; bring to a boil. Uncover; reduce heat, and simmer until tender, about 40 minutes. Drain; transfer to a serving bowl.
- Whisk together lemon juice, mustard, honey, salt, and pepper. Pour in oil in a slow, steady stream, whisking until emulsified. Drizzle over wheat berries; toss.
- Add fennel, cucumbers, celery, scallions, and parsley; toss. Cover; refrigerate 8 hours. Bring to room temperature.
WHEAT BERRY SALAD
Categories Salad Onion Side Vegetarian Quick & Easy Summer Vegan Dill Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 7
Steps:
- Cook wheat berries in a 4-quart pot of boiling water (not salted), uncovered, until tender, 1 to 1 1/4 hours. Drain in a large sieve and rinse under cold water to cool, then drain well.
- Whisk together vinegar, salt, and pepper in a large bowl. Add oil in a slow stream, whisking until combined. Add wheat berries, onion, and dill and stir to coat well.
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