Wheat Berry, Kale, and Cranberry Salad

By devogirl

If your supermarket carries frozen or shelf-stable precooked wheat berries, you'll save 50 minutes; use 1 cup of cooked grains.

Nutritional Information - Amount per serving
Calories: 284 Fat: 4.8g Protein: 8.7g Carbohydrate: 55.9g Fiber: 8.5g Cholesterol: 0.0mg Iron: 1.3mg Sodium: 415mg Calcium: 107mg



Christine Burns Rudalevige, Cooking Light

SEPTEMBER 2013

Ingredients

• (Serves 2)
• 1/2 cup uncooked wheat berries
• 2 cups shredded baby kale
• 1/2 cup diced celery
• 1/4 cup minced red onion
• 1/4 cup dried cranberries
• 1 tablespoon cider vinegar
• 1 1/2 teaspoons olive oil
• 3/8 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Details

Servings 2
Adapted from myrecipes.com

Preparation

Step 1

1. Place wheat berries in a medium saucepan. Cover with water to 2 inches above wheat berries; bring to a boil. Cover, reduce heat to medium, and cook 50 minutes or until chewy-tender. Drain and rinse with cold water; drain.

2. Place wheat berries and remaining ingredients in a large bowl; toss gently.