- 4
Ingredients
- 1 tablespoon butter
- 1/3 cup sliced almonds
- 1 1/2 cups wheat berry mixture*
- 1.5 ounces crumbled feta cheese (about 1/3 cup)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 6 cups fresh baby spinach
- 3/4 cup herb mixture*
- 1/4 cup halved strawberries
Preparation
Step 1
Melt butter in a large skillet over medium-high heat. Add almonds; cook 1 minute, stirring constantly. Remove pan from heat; stir in wheat berry mixture and feta cheese. Combine olive oil, vinegar, salt, and pepper in a large bowl. Stir in spinach and herb mixture. Divide spinach mixture evenly among 4 plates; top evenly with wheat berry mixture and strawberries.
*from Herbed Wheat Berry and Roasted Tomato Salad with Grilled Chipotle Chicken Breasts (see below)
Combine parsley and basil in a small bowl. Reserve 1 1/2 cups of the herb mixture.(1 1/2 cups chopped fresh flat-leaf parsley, 1 cup chopped fresh basil)
Bring 8 cups water and wheat berries to a boil in a saucepan over high heat. Reduce heat, and simmer 45 minutes or until wheat berries are tender but still chewy. Drain; rinse with cold water. Drain. Combine wheat berries, 3 tablespoons oil, vinegar, 1 1/2 teaspoons salt, and pepper in a large bowl; toss. Reserve 3 1/2 cups wheat berry mixture. Add remaining 1 cup herb mixture to remaining 1 1/2 cups wheat berry mixture; toss well to combine.