Wheatberry Salad Recipe

(8 servings)

2 cups wheat berries (soft or hard)
1/2 teaspoon salt
1 red bell pepper, diced
2 carrots, peeled and diced
1 medium red onion, chopped
6 scallions, white and green parts, sliced
4 tablespoons olive oil
2 tablespoons apple cider vinegar
1 lemon
salt and pepper (to taste)

In a saucepan, place the wheat berries, salt, and 6 cups water. Bring to a boil, cover, and then simmer for one hour. Wheat berries are done when you like the consistency (chewy but not gummy).

While the wheat berries are cooking, do the necessary chopping (dice the pepper, carrots, and onion - slice the scallions). Heat the olive oil in a skillet over medium low heat and saute onions until translucent (about five minutes).

In a large bowl, mix pepper, carrots, cooked onion with olive oil, scallions and apple cider vinegar. Juice lemon and add to bowl.

When wheat berries are done, drain them in a fine meshed sieve and dump hot berries into bowl. Mix, taste, and adjust with salt and pepper. Let flavors meld for about an hour (or eat immediately).

Can be served warm, room temperature or cold and will keep in your fridge for four days.

134 calories, 7.2 g fat, 16.0 g carbohydrates, 2.7 g protein, 1.6 g fiber, 165 mg sodium, 4 Points+

Return to Low Calorie Wheat Berry Salad

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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