Wheat Berry Salad with Goat Cheese

Cooking Light JULY 2009 Yield: 6 servings (serving size: about 1 1/3 cups) 7 points plus Calories: 253 Fat: 9.7g Saturated fat: 3.7g Monounsaturated fat: 4.4g Polyunsaturated fat: 0.9g Protein: 9.2g Carbohydrate: 35.7g Fiber: 6.8g Cholesterol: 11mg Iron: 1.2mg Sodium: 401mg Calcium: 79mg

Wheat Berry Salad with Goat Cheese
Wheat Berry Salad with Goat Cheese

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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. 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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