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Meatless Monday- Wheat Berry Salad

March 4, 2013 Recipes No Comments

Recipe from: Carrie Dietz

I like to make this, or variations of it, when we don’t feel like eating meat. We are also huge frittata and crustless quiche fans. I just throw into the eggs any veggies and/or cheese I can find in the fridge and begin.

Wheat Berry Salad

  • 1 1/4 cups  wheat berries
  • 2 1/2 cups chopped English cucumber
  • 2/3 cup thinly sliced green onions
  • 1 1/2 cups  loosely packed chopped arugula
  • 6 tablespoons minced fresh flat-leaf parsley
  • 1  pint grape tomatoes, halved
  • 1 tablespoon grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon  kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon sugar
  • 2 tablespoons extra-virgin olive oil
  • 3/4 cup
  •  (3 ounces) crumbled goat cheese

Preparation

  1. Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain.
  2. Place wheat berries in a medium saucepan; cover with water to 2 inches above wheat berries. Bring to a boil, reduce heat, and cook, uncovered, 1 hour or until tender. Drain and rinse with cold water; drain well. Place wheat berries in a large bowl; add cucumber and next 4 ingredients (through tomatoes).
  3. 3. Combine rind and next 4 ingredients (through sugar) in a bowl; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Stir in cheese. Let stand at least 30 minutes; serve at room temperature.

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